Lemon Herb Sheet Pan Chicken & Mediterranean Veggies finished dish
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Lemon Herb Sheet Pan Chicken & Mediterranean Veggies

Make Lemon Herb Sheet Pan Chicken & Mediterranean Veggies, a Mediterranean dinner recipe with boneless, skinless chicken breasts, bell peppers (any color), sliced, zucchini, sliced into half-moons. It has about 30 min, about 420 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.

MediterraneanDinner30 min4 servings420 cal/serving
chicken breastquickeasysheet panhealthydinnermediterraneanchicken breasts

Quick answer

Lemon Herb Sheet Pan Chicken & Mediterranean Veggies is a Mediterranean dinner recipe that takes about 30 min, makes 4 servings, has about 420 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.

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Lemon Herb Sheet Pan Chicken & Mediterranean Veggies ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 large bell peppers (any color), sliced
  • 2 medium zucchini, sliced into half-moons
  • 1 medium red onion, sliced into wedges
  • 1 pint cherry tomatoes
  • 4 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

How to make Lemon Herb Sheet Pan Chicken & Mediterranean Veggies

  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
  2. Pat the 1.5 lbs of chicken breasts dry with paper towels. Cut them into 1-inch pieces to ensure even cooking and quick preparation.
  3. In a large bowl, combine the sliced 2 large bell peppers, 2 medium zucchini, 1 medium red onion, and 1 pint of cherry tomatoes.
  4. In a separate small bowl, whisk together 4 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp garlic powder, 3/4 tsp kosher salt, and 1/2 tsp black pepper to create the dressing.
  5. Pour half of the prepared dressing over the chopped chicken pieces in a medium bowl, tossing to coat evenly. Pour the remaining dressing over the vegetables in the large bowl, tossing until all vegetables are lightly coated.
  6. Arrange the seasoned chicken pieces and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. If necessary, use two sheet pans.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender-crisp. You can stir once halfway through cooking for even browning.
  8. Remove the sheet pan from the oven. Let the chicken and vegetables rest for 5 minutes before serving.
  9. Garnish with 2 tbsp fresh chopped parsley before serving hot. This dish is excellent on its own or alongside quinoa or brown rice.

Lemon Herb Sheet Pan Chicken & Mediterranean Veggies FAQ

How do I make Lemon Herb Sheet Pan Chicken & Mediterranean Veggies?

Make Lemon Herb Sheet Pan Chicken & Mediterranean Veggies by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.

What ingredients are in Lemon Herb Sheet Pan Chicken & Mediterranean Veggies?

The main ingredients include boneless, skinless chicken breasts, bell peppers (any color), sliced, zucchini, sliced into half-moons, red onion, sliced into wedges, cherry tomatoes. The full ingredient list is included on this page.

How long does Lemon Herb Sheet Pan Chicken & Mediterranean Veggies take?

This recipe takes about 30 min, depending on prep speed and kitchen equipment.

How many calories are in Lemon Herb Sheet Pan Chicken & Mediterranean Veggies?

Recipe Genius estimates about 420 calories per serving. Nutrition is estimated, so use your own labels when precision matters.

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