Mediterranean-Style Sheet Pan Dinner
I live for a good sheet pan dinner. They are simple, delicious and there’s hardly any cleanup. That is the ultimate win for me! I love Mediterranean dishes, so when I want those flavors in a hurry, this Mediterranean-style chicken sheet pan dinner is where I turn. All you need is chicken, a few fresh vegetables, spices and (of course) a sheet pan!
I got turned on to sheet pan meals not too long after having my first child. I was so tired of standing at the stove and cooking every night, especially when I was trying to take care of a baby and finish up evening chores. I wanted something easy to prepare and even easier to clean up. I started by adding chicken breast to the pan whenever I roasted vegetables, and then developed a few go-to sheet pan dinners from there.
I use the large Stoneware Bar Pan from Pampered Chef for all of my sheet pan dinners. I like to line the pan with aluminum foil, or parchment paper, to keep clean up simple. This pan is such a high quality, I’ve had mine for 8 years and it is still going strong! You could absolutely skip lining the pan, but there’s nothing I hate more than cleaning the kitchen and washing dishes.
Cooking This Mediterranean-Style Sheet Pan Dinner
Coat the pan with a little olive oil then place the chicken, eggplant, tomatoes, zucchini and red onion on the bed of oil. If you aren’t a fan of certain veggies (or don’t have them on hand), then it’s easy to sub in others. I’ve used carrots, broccoli and red bell pepper as substitutes. I also add a little oil on top once everything is on the pan. Then add the garlic, lemon juice, red wine vinegar and spices to the dish. I believe that you can make a delicious dish with only a few key spices. For this Mediterranean-style dish, I use paprika, oregano, salt, pepper, red pepper, and a little bit of cumin. After the dish is seasoned, just pop it in the oven on 375 for 30-35 minutes. Use a meat thermometer to make sure the chicken is done. A meat thermometer takes all the guesswork out of cooking meat. Having a thermometer has made me more confident in the kitchen because I know that I’m serving my family fully-cooked meat. The thermometer we have has the government food safety temps printed on it for easy reference.
While the chicken and veggies are cooking I can feed a baby, work on laundry, empty the dishwasher, whatever! For this particular dish, I like to whip up some hummus to go with it. Sometimes I use store-bought hummus, but it’s SO easy to make my own. Here is my recipe for homemade hummus. Plus, it is dishwasher safe, so cleanup is still super easy!
Mediterranean Chicken Sheet Pan Dinner
- 5 tbsp olive oil
- 1 package boneless skinless chicken breast I like to use tenderloins (aka strips)
- 3 cups eggplant
- 3 cups zuchinni
- 2 cups Roma tomatoes
- 1 cup red onion
- 3 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp crushed red pepper
- 1/4 tsp cumin
- Preheat oven to 375
- Line a large roasting pan with aluminum foil and coat with 2 tbsp olive oil
- Chop eggplant, tomatoes, zucchini and red onion and spread evenly on pan
- Place chicken breast on top of veggies
- Add remaining olive oil, lemon juice, garlic and red wine vinegar over the chicken and vegetables
- Top with paprika, oregano, salt, pepper, red pepper, cumin, salt and pepper
- Bake for 30-45 minutes until chicken is done
- Serve with hummus or quinoa and enjoy!