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- 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 cup Kalamata olives, pitted - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) - 1 lemon, sliced When I create a Mediterranean Chicken Bake Sheet Pan, I love to focus on fresh and vibrant ingredients. The chicken breasts serve as the star of the dish. They are tender and juicy when baked right. The cherry tomatoes add a pop of sweetness. Their halved shape allows them to roast and burst with flavor. Next, I use red and yellow bell peppers. Their colors brighten the dish, and they bring a nice crunch. The red onion adds a bit of sharpness. It caramelizes well in the oven, making it sweet and savory. Kalamata olives give a salty kick that perfectly balances the other flavors. For the marinade, I mix olive oil, oregano, and garlic powder. This simple blend enhances the chicken's taste. I always add salt and pepper for seasoning. The fresh parsley is for garnish, giving the dish a splash of green. Finally, I include lemon slices. They add a bright, zesty flavor during baking, enriching the entire meal. These ingredients come together to create a simple delight that bursts with Mediterranean flair. - Preheat the oven to 400°F (200°C). - Line a large sheet pan with parchment paper for easy cleanup. - In a bowl, mix 3 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. - Add 4 boneless, skinless chicken breasts to the bowl. - Coat each piece well with the marinade. - Let the chicken sit for 15 minutes to soak in the flavors. - While the chicken marinates, prepare your veggies. - Combine 1 cup of halved cherry tomatoes, 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 cut red onion, and 1 cup of pitted Kalamata olives in a bowl. - Drizzle with a bit of olive oil and sprinkle with salt. Toss well to mix. - Place the marinated chicken breasts on one side of the sheet pan. - Next to the chicken, layer the tossed vegetables. - Add lemon slices on top of the chicken and around the veggies for extra flavor. - Bake the pan in the preheated oven for 25-30 minutes. - Check the chicken's internal temperature; it should be 165°F (75°C) to ensure it's cooked through. - Once baked, remove the pan from the oven and let it rest for a few minutes. - Garnish with fresh chopped parsley before serving. - Pair this dish with a side of rice or crusty bread for a complete meal. To get juicy chicken, always check the internal temperature with a meat thermometer. Aim for 165°F (75°C). This ensures the chicken is safe to eat. To keep it tender, marinate the chicken for at least 15 minutes. The olive oil and spices help add moisture. Want to take your dish to the next level? Try adding fresh herbs like basil or thyme. They bring a burst of freshness. You can also mix in spices like paprika or cumin for a warm kick. For a zesty twist, consider marinades with lemon juice or yogurt. These can make your chicken even tastier. Cleanup can be a breeze with smart tricks. Use parchment paper to line your sheet pan. This prevents sticking and makes for easy cleanup. After cooking, just toss the paper away. Rinse your dishes right away. This helps avoid stubborn stains and makes washing easier. {{image_2}} You can easily swap chicken for turkey or tofu. Turkey gives a leaner taste and works well with the herbs. Tofu is perfect for a plant-based option. Just make sure to press the tofu first to remove excess moisture. You can also use chicken thighs for a juicier bite. Thighs add richness and flavor to the dish. Feel free to use seasonal vegetables. Zucchini, asparagus, or artichokes can brighten your meal. You can also add eggplant or spinach for a Mediterranean twist. These options bring fresh tastes to the dish. Mix and match veggies to suit your taste and what’s in season. Change up the herbs or marinades to fit your mood. Basil, thyme, or rosemary can enhance the dish. You might also add feta cheese or pine nuts for more flavor. The cheese melts nicely, adding creaminess. Nuts provide a crunch and extra nutrients. This way, you can create a new dish every time! To store leftovers, place them in an airtight container. This keeps the dish fresh. You can store it in the fridge for up to four days. After that, the chicken may lose its taste and texture. For freezing, let the dish cool down first. Then, wrap the chicken and veggies in plastic wrap. Place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze the dish for up to three months. For best results, freeze the chicken and veggies separately. This way, they maintain their quality when reheated. To reheat without drying out, use the oven or microwave. If using the oven, set it to 350°F (175°C). Heat the dish for about 15-20 minutes. Cover it with foil to keep moisture in. In the microwave, heat in short bursts. Stir in between to ensure even warming. Check that the chicken reaches 165°F (75°C) before serving. The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for the best results. You can also check for clear juices running from the chicken. If the juices are pink, it needs more time. Yes, you can prep this dish ahead of time. Marinate the chicken and cut the veggies the night before. Store them in the fridge until you're ready to cook. This makes meal prep easy and quick. For a complete meal, you can serve this dish with a simple salad, rice, or couscous. Pita bread pairs well too. You can also add a yogurt sauce for extra flavor. Absolutely! This recipe works great for meal prepping. You can double the ingredients and cook in bulk. Store portions in airtight containers for easy meals throughout the week. This Mediterranean Chicken Bake is simple and fun to make. You start with chicken and colorful veggies, then coat them in a tasty marinade. I shared tips for cooking the chicken perfectly and even ways to change up flavors. With easy storage and reheating tips, this dish fits into any busy life. Enjoy the fresh tastes and feel proud of a healthy meal. You can impress family or friends when you serve this dish. Now, grab your ingredients and let’s get cooking!

Mediterranean Chicken Bake Sheet Pan

Savor the flavors of the Mediterranean with this easy Mediterranean Chicken Bake Sheet Pan recipe! Simple to prepare and packed with vibrant veggies, this dish combines juicy chicken with cherry tomatoes, bell peppers, and Kalamata olives for a healthy and satisfying meal. Discover how to create this delightful one-pan wonder that’s perfect for busy weeknights. Click to explore the full recipe! #MediterraneanChicken #SheetPanDinner #HealthyRecipes #EasyCooking
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

1 cup Kalamata olives, pitted

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

1 lemon, sliced

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, mix the olive oil, oregano, garlic powder, salt, and pepper to create a marinade.

      Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade. Let them sit for about 15 minutes to absorb the flavors.

        While the chicken is marinating, prepare the vegetables. In another bowl, combine the cherry tomatoes, red and yellow bell peppers, red onion, and Kalamata olives. Drizzle with a bit of olive oil, sprinkle with salt, and toss to combine.

          Arrange the marinated chicken breasts on one side of the prepared sheet pan. Next to them, layer the tossed vegetables. Place lemon slices on top of the chicken breasts and around the vegetables for added flavor during baking.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.

              Once done, remove the pan from the oven and let it rest for a few minutes. Sprinkle with fresh chopped parsley before serving.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4