Sheet Pan Mediterranean Chicken and Veggies with Greek Salad

Create a delicious Mediterranean meal featuring tender chicken and vibrant veggies, all prepared on a single sheet pan.

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 8 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup Greek salad dressing

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, oregano, thyme, salt, black pepper, and minced garlic.
3. Place chicken breasts on a large sheet pan and brush with half of the olive oil mixture.
4. Arrange sliced bell peppers, zucchini, and red onion around the chicken on the sheet pan.
5. Drizzle remaining olive oil mixture over the vegetables and toss gently.
6. Roast in the preheated oven for 25-30 minutes, until chicken is cooked and veggies are tender.
7. While the chicken and veggies are roasting, prepare the Greek salad.
8. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, feta cheese, and kalamata olives.
9. Toss the salad with Greek dressing just before serving.
10. Serve the roasted chicken and veggies with the Greek salad on the side.

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