Sheet Pan Mediterranean Chicken and Veggies
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The Real Food Dietitians · by Jessica Beacom★ 5.0

Sheet Pan Mediterranean Chicken and Veggies

NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 78%
CARBS 22G17% OF CAL
7G FIBER0G ADDED7G INTRINSIC9G OTHER7G TOTAL SUGAR
FAT 32G55% OF CAL
5G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan Mediterranean chicken surrounded by roasted cauliflower, zucchini, bell peppers, and tomatoes with herbs and tahini. Bright, herbaceous, and healthy. Minimal cleanup with one pan.

mainmediterraneanchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1½ lbs. boneless, skinless chicken thighs
  • 16 ounces raw cauliflower florets (~1 small head)
  • 2 small zucchini, sliced lengthwise then into ¼-inch thick ‘half moons’
  • 1 medium red onion, thinly sliced
  • 1 medium bell pepper, any color, thinly sliced
  • 6 ounces grape tomatoes (~1 cup)
  • 3 cloves garlic, minced
  • 2 medium lemons, halved
  • 2 teaspoons dried oregano
  • 1 teaspoons dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil, divided
  • ¼ cup kalamata olives, pitted and halved lengthwise
  • 2 ounces feta cheese, crumbled (omit for dairy free)
  • 5 ounces fresh spinach and/or arugula for serving
  • Chopped fresh parsley for serving, optional
  • ¼ cup tahini
  • ¼ cup warm water
  • Juice of ½ medium lemon
  • Salt to taste
PREP
20M
SODIUM
814MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.