Description
A Mediterranean-inspired, healthy sheet pan chicken dinner bursting with lemon, garlic, and rosemary. Perfect for busy weeknights and loaded with flavor.
Ingredients
2 boneless, skinless chicken breasts
1 zucchini, sliced
1 bell pepper, sliced
1 red onion, sliced
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp lemon juice
1 tbsp chopped fresh rosemary
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. In a bowl, mix olive oil, garlic, lemon juice, chopped rosemary, and Dijon mustard.
3. Toss sliced zucchini, bell peppers, and red onions in the marinade. Set aside.
4. Coat chicken breasts in the remaining marinade and let sit for 10 minutes.
5. Arrange veggies and chicken on the baking sheet.
6. Bake for 22–25 minutes or until internal temp reaches 165°F.
7. Finish under the broiler for 2 minutes for caramelized edges.
8. Serve hot over quinoa or roasted sweet potatoes.
Notes
Swap in turkey or tofu for a different protein.
Use dried rosemary if fresh isn’t available.
Try adding cherry tomatoes or olives for a Mediterranean twist.
Double the batch for easy meal prep during the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: healthy chicken, sheet pan, Mediterranean chicken, lemon rosemary chicken