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Easy Mediterranean Sheet Pan Chicken (Healthy One-Pan Dinner)

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Easy Mediterranean Sheet Pan Chicken (Healthy One-Pan Dinner)

Approx. Time:
40 min
Servings:
4 servings

If you’re looking for an easy, healthy dinner that you can make on busy days without sacrificing flavor, this Mediterranean sheet pan chicken is one of my go-to recipes.

To be honest, I love this recipe. I probably make it at least twice a month, sometimes even more, and I never get tired of it — it’s that good. It’s one of those simple chicken dinner recipes that you can always rely on. Everything cooks on one pan, which makes cleanup easy, and the flavors are always fresh, vibrant, and satisfying.

The combination of juicy baked chicken, roasted vegetables, and a bright lemon garlic marinade gives this dish that classic Mediterranean flavor. You get the perfect mix of protein, healthy fats, and vegetables in one meal, which makes it ideal for anyone looking for balanced, nutritious meals without overcomplicating things.

I usually serve it with steamed rice, and it turns into a complete, well-balanced dinner with protein, veggies, and carbs. It’s light but still filling, and it’s perfect for meal prep, weeknight dinners, or when you just want something healthy and homemade.

If you love easy sheet pan meals, healthy chicken recipes, or simple Mediterranean recipes, this is definitely one to keep on repeat. It’s real food, made with simple ingredients, and it always comes out done right 🤍

For the chicken & veggies:

  • 4 boneless, skinless chicken breasts 
  • 2 red bell peppers, chopped 
  • 2 zucchinis, chopped 
  • 1 red onion, chopped 
  • 1 large tomato, chopped 
  • 5 cloves garlic, minced 
  • ½ cup green olives 
  • ½ cup black olives 
  • Salt & pepper, to taste 

For the lemon garlic marinade:

  • ⅓ cup olive oil 
  • Zest of 1 lemon 
  • Juice of 1 lemon 
  • 1 tsp garlic salt 
  • 1 tsp dried oregano 
  • 1 tbsp dried parsley
  • ½ tsp red pepper flakes (optional) 

To finish:

  • Feta cheese or goat , crumbled 
  • Fresh parsley or basil chopped 

Instructions

  1. Preheat oven to 450°F. 
  2. Make the marinade:
    In a bowl or measuring cup, whisk together olive oil, lemon zest, lemon juice, garlic salt, oregano, parsley, and red pepper flakes. 
  3. Prep the vegetables:
    Add bell pepper, zucchini, red onion, tomato, minced garlic, and olives to a large bowl or sheet pan. Season with salt and pepper. 
  4. Add flavor:
    Pour half of the marinade over the veggies and toss well to coat. 
  5. Assemble:
    Spread everything evenly on a sheet pan. Place chicken breasts on top. 
  6. Finish with marinade:
    Drizzle the remaining marinade over the chicken. 
  7. Bake:
    Bake for 25–35 minutes, or until the chicken reaches 165°F and the vegetables are tender and slightly caramelized. 
  8. Serve:
    Top with crumbled feta and fresh parsley. Serve with rice and enjoy. 

Estimated Nutrition

Approximate Macros (per serving)

  • Calories: ~420 
  • Protein: ~40g 
  • Carbs: ~12g 
  • Fat: ~24g 

Macros are approximate and may vary.