Name: Mediterranean Baked Chicken and Veggies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 tablespoons chopped fresh parsley; 1 red bell pepper, seeded and cut into strips; 1/2 cup crumbled feta cheese; 1 tablespoon lemon juice; 6 boneless chicken thighs; 1 yellow bell pepper, seeded and cut into strips; 1 small red onion, cut into wedges; 1 pint grape tomatoes; 1 cup halved kalamata olives; 1 cup Greek vinaigrette; 1 large zucchini, cut into half-inch half-moons

Chicken and Vegetables

What is the best type of chicken to use for this recipe?

Can I use frozen vegetables instead of fresh?

Do I need to marinate the chicken before cooking?

What seasonings can I use for this recipe?

Can I use a different type of oil for cooking?

How do I know when the chicken is fully cooked?

How do I prevent the vegetables from becoming mushy?

A simple and delicious Mediterranean Baked Chicken and Veggies sheet pan dinner, featuring juicy chicken thighs and a colorful array of vegetables with robust flavors.

Milk

Mediterranean

Fresh Vegetables

gram

fresh parsley

red bell pepper

Cheese

feta cheese crumbles

Juice

milliliter

lemon juice

Poultry

boneless chicken thigh

yellow bell pepper

red onion

grape tomato

Olives & Capers

kalamata olive

Salad Dressings

greek vinaigrette

zucchini

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Trans fatty acids

Selenium

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Mediterranean Baked Chicken and Veggies

Produce

Dairy

Beverages

Meat & Seafood

Condiment & Toppings

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In a medium-sized bowl, combine Greek vinaigrette with the lemon juice.

Place the boneless chicken thighs in a large Ziplock bag or container, and pour in half of the vinaigrette mixture. Close the bag or container and gently shake to ensure that the chicken is well-coated. Let the chicken marinate for 10 minutes.

Arrange the zucchini, yellow and red bell pepper, red onion, and grape tomatoes on a sheet pan.

Drizzle the remaining vinaigrette mix onto the vegetables and toss to coat.

Place the marinated chicken thighs on the sheet pan, alongside the vegetables, and bake for 30 minutes.

Remove the sheet pan from the oven, and sprinkle the kalamata olives and feta cheese over the chicken and vegetables. Return the pan to the oven and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove from the oven and garnish with freshly chopped parsley before serving.

Mediterranean Baked Chicken and Veggies

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