What’s not to love about this healthy Mediterranean chicken recipe? It’s a quick and easy dinner that’s good for you, full of flavor, and looks beautiful on the table.
As busy entrepreneurs and parents of four kiddos, we know all about the challenges that come with planning healthy meals you can fit into a hectic weeknight schedule. But don’t give up just yet…
This veggie-packed sheet pan meal is surprisingly easy to make (and equally as easy to clean up.)
We bet this Mediterranean chicken recipe will become a new favorite in your household!
Lean and Green Counts:
- 1 Lean
- 3 Green
- 1 Healthy Fat
- 3 Condiment
- (4) 8oz. boneless, skinless chicken breast
- 3 medium Roma tomatoes, quartered
- 1 medium zucchini, sliced
- 1 large yellow squash, sliced
- 1 large orange bell pepper, quartered
- 1 tbsp + 1 tsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt (optional)
- 4 tbsp reduced-fat feta cheese
- 2 small garlic cloves, minced
- 1 tsp dried oregano
- 2 tbsp lemon juice
- 1 can nonstick cooking spray
Makes four servings.
1 — First, preheat your oven to 350*F.
2 — Next, line a sheet pan with parchment paper and lightly spray with nonstick cooking spray. Place chicken in a single layer on one end of the sheet pan.
3 — Toss the vegetables with oil, salt, and pepper. Transfer to sheet pan on the opposite end of the sheet pan separate from the chicken and lay in a single layer. Bake for about 15 minutes or until chicken reaches an internal temperature of 169*F.
4 — Meanwhile, whisk together garlic, oregano, lemon juice, and olive oil in a small bowl to make the dressing.
5 — For each serving, place one cooked chicken breast on a plate with a quarter of the veggie mixture and one tablespoon of feta. Drizzle 1-2 teaspoons of dressing on top.
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