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Mediterranean Baked Chicken and Veggies

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.
3
55 min
TOTAL TIME
382
CALORIES
$2.40
PER SERVING
Mediterranean Baked Chicken and Veggies
Ingredients
11 INGREDIENTS
6 SERVINGS
Fresh Parsley
2 tbsp fresh parsley
chopped
Red Bell Pepper
1 whole red bell pepper
seeded and cut into strips
Zucchini
1 large zucchini
cut into half-inch half-moons
Boneless Chicken Thighs
6 whole boneless chicken thighs
Lemon Juice
1 tbsp lemon juice
Red Onion
1 small red onion
cut into wedges
Grape Tomatoes
1 pt grape tomatoes
Greek Vinaigrette
1 cup greek vinaigrette
Yellow Bell Pepper
1 whole yellow bell pepper
seeded and cut into strips
Kalamata Olives
1 cup kalamata olives
halved
Crumbled Feta Cheese
1/2 cup crumbled feta cheese
Directions
8 STEPS
10 min
PREP TIME
45 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 425°F (220°C).
2
In a medium-sized bowl, combine Greek vinaigrette with the lemon juice.
3
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.
4
Arrange the zucchini, yellow and red bell pepper, red onion, and grape tomatoes on a sheet pan.
5
Drizzle the remaining vinaigrette mix onto the vegetables and toss to coat.
6
Place the marinated chicken thighs on the sheet pan, alongside the vegetables, and bake for 30 minutes.
7
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.
8
Remove from the oven and garnish with freshly chopped parsley before serving.
Health Info
Macros
16g
CARBS
25g
FAT
22g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
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?
Can I store leftovers of this dish?