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Mediterranean Style Chicken and Veggies Sheet Pan Dinner

Easy and healthy weeknight dinner with minimal cleanup!

Cuisine Mediterranean
Keyword sheet pan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 2 large boneless chicken breasts sliced horizontally to create thin cutlets
  • 1-2 zucchini cut in bitesize chunks
  • 1-2 yellow squash cut in bitesize chunks
  • 1/2 red onion thinly sliced
  • 1-2 red bell peppers sliced
  • 2 tbsp olive oil
  • 4 tbsp sun dried tomatoes packed in oil
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder or granules
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp rosemary
  • 1/2 tsp thyme

Instructions

  1. Prepare sheet pan by covering with foil and spraying with olive oil cooking spray.

  2. Preheat oven to 325 degrees.

  3. With a sharp knife, slice chicken breasts horizontally to create 4 thinner cutlets. This decreases cooking time.

  4. Prepare vegetables.

  5. Place chicken and veggies on prepared sheet pan.

  6. Drizzle with olive oil.

  7. Spoon 1 tablespoon of sun dried tomatoes on top of each piece of chicken.

  8. Combine salt, pepper, garlic powder, oregano, basil, rosemary and thyme. Sprinkle on chicken and vegetables. Use more or less according to taste. May substitute Herbes de Provence for the oregano/basil/rosemary/thyme for a different but equally delicious flavor.

  9. Place sheet pan in preheated oven and bake approximately 30 minutes or until chicken is done.