Sheet-pan Mediterranean Chicken Recipe With Roasted Vegetables & Feta by Jan Mostrom


Sheet-pan Mediterranean Chicken Recipe With Roasted Vegetables & Feta

There is something about the ease of sheet-pan recipes that has me coming back again and again. I absolutely love this Mediterranean-inspired sheet-pan chicken recipe because it combines one of my favorite ingredients: feta, and oven roasted vegetables. This baked chicken recipe is simple, yet delicious. The chicken and vegetables dinner takes very little prep time and cleanup is a snap.

To make this sheet-pan recipe you will need boneless chicken breast, small potatoes, zucchini, yellow squash, red onion, cherry tomatoes, feta cheese, olive oil, lemons, salt, black pepper, garlic powder, fresh basil and fresh parsley. This healthy dinner is on the table in about one hour.

Serve this sheet-pan chicken for dinner. It's a complete meal, but you could add a side of bread. I like to serve it with my homemade biscuits. Delicious!

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients

  • 3 boneless chicken breasts
  • 1 pound baby potatoes, sliced down the middle
  • 2 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 red onion, sliced into wedges
  • 1 pint cherry tomatoes
  • 3/4 cup feta cheese
  • 1/4 cup olive oil plus 2 - 3 tablespoons for vegetables
  • 3 tablespoons lemon juice
  • 1 - 2 lemons
  • 1/2 teaspoon salt (plus more for vegetables)
  • 1/4 teaspoon black pepper (plus more for vegetables)
  • 1/2 teaspoon garlic powder
  • 3 tablespoons chopped basil, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic

Helpful Products

Recipe Notes

  • If you don't have fresh herbs you can substitute 1 teaspoon of dried herbs.
  • Try this recipe with boneless chicken thighs instead of breasts.

Here's how to make it: 

  1. Put the cut vegetables and potatoes, a few tablespoons of olive oil, salt, pepper and onion powder on a parchment paper-covered baking sheet and toss to coat. Place in a preheated 425-degree F oven. 
  2. Place your chicken breasts on a cutting board. If they are very thick, pound them a bit to even them out. Cut slices into them about 1 inch apart both vertically and horizontally to make a grid for stuffing the feta mixture in.
  3. In a medium bowl add the feta, lemon juice, 1/4 cup olive oil, garlic, parsley and basil. Mix well.
  4. Remove the vegetables from the oven and make room in the middle and place your chicken breasts with the vegetables surrounding them. Spoon the feta mixture on top of the chicken breasts and the vegetables.
  5. Add a few slices of lemon and place back in the oven for 30 minutes or until the chicken reaches a temperature of 165 degrees F. If you want the mixture to be a bit more browned, finish it off with a few minutes under the broiler.
  6. Serve warm with a sprinkle of fresh basil, if desired, and enjoy!

Nutrition Facts Per Serving

Calories: 357

Total Fat: 14g

Saturated Fat: 4.5g

Cholesterol: 65mg

Sodium: 601mg

Total Carbohydrate: 35.6g

Dietary Fiber: 10.1g

Total Sugars: 10.8g

Protein: 28.5g

Vitamin D: 0mcg

Calcium: 388mg

Iron: 10mg

Potassium: 1575mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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