Makes: *5 Servings*
Per Serving: *37g Protein | 355 Cal*

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There’s nothing better than quick and easy sheet pan meals on busy nights. Being able to get a healthy dinner on the table with minimal effort—or using a ton of dishes you’ll have to wash later while cleaning up the kitchen is a major win. Most sheet pan dinners are simply a combo of protein and veggies, which means you have a lot of creative control over what the end result looks (and tastes) like.

My sheet pan Mediterranean chicken and veggies, for example, is packed with flavor from the chicken marinade while also being high in protein and healthy fats. This easy dinner is quick, simple, and a real crowd-pleaser. Bonus: it all comes together in under an hour. A delicious dinner even on the busiest weeknight? Win-win.

Why You’ll Love This Sheet Pan Mediterranean Chicken and Veggies Recipe

Protein-Packed: Every single serving of this tasty sheet pan Mediterranean chicken and veggies contains 37g of protein, meaning it’s great for after a workout or when you need to feel fuller for longer.
One-Pan Meal: Because this dish all comes together on a sheet pan, you save yourself on cleanup. It’s fuss-free and simple, perfect for busy weeknights.
Flavorful and Delicious: Juicy chicken, rich, buttery olives, tangy roasted red peppers, sweet cherry tomatoes, and salty halloumi cheese combine to create a deeply flavorful meal.
Versatile and Customizable: Easily swap the vegetables for your favorites, switch out the type of olives, leave out the cheese, use different seasonings or change up the marinade to make this your own. You could even stir up a quick and healthy sauce to drizzle over the top!

Ingredients

1.5 lbs boneless, skinless chicken breast or thighs
1 red onion, sliced
2 zucchinis, diced
1 small container cherry tomatoes (or grape tomatoes)
6-8 mini peppers (or 2 bell peppers), diced
1 package halloumi cheese (8 oz), sliced
1 cup pitted Castelvetrano olives
1 can chickpeas, drained and rinsed
1 cup roasted red peppers (jarred), sliced
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon paprika
½ tablespoon dried oregano
½ tablespoon dried parsley
2 tablespoons oil for baking
Optional: fresh dill or other fresh herbs for garnish

Marinade Ingredients:

¼ cup fresh lemon juice
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
Salt and black pepper to taste

Instructions

Mix Up the Marinade: In a large bowl, mix together the lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, thyme and paprika. Add a little salt and pepper, then stir. Add the chicken and toss to coat it with the marinade. Marinate the chicken for at least 30 minutes. If you’re going to marinate the chicken for more than 30 minutes, cover the bowl with plastic wrap and put it in the fridge, or marinate it in an airtight container stored in the fridge.
Preheat the Oven: While the chicken is marinating, preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prep the Vegetables, Cheese, and Chickpeas: Slice the red onion and roasted red peppers. Dice the zucchini and bell peppers. Slice the cheese and set it aside. Drain the can of chickpeas and rinse them well. Arrange the prepped vegetables, chickpeas, cherry tomatoes, and olives in a single layer on the prepared sheet pan.
Add the Seasonings: Drizzle the vegetables with a little bit of olive oil and add the garlic powder, onion powder, paprika, oregano, and parsley. Toss the vegetables well until everything is evenly coated with the seasonings.
Arrange the Chicken on the Pan: Take the chicken out of the marinade and place it on the sheet pan with the vegetables and chickpeas.
Cook: Place the pan in the oven and roast the chicken, chickpeas, and vegetables for about 15 minutes.
Add the Halloumi Cheese: Once the chicken and vegetables have cooked for 15 minutes, remove the pan from the oven and arrange the sliced cheese on the pan. Place it back into the oven and roast for another 10 minutes, or until the internal temperature of the chicken is 165 degrees F and the halloumi is golden brown and slightly crispy.
Serve: When the chicken is cooked and the cheese is golden brown, remove the pan from the oven and let it cool for a few minutes. Finish with a sprinkling of fresh herbs or a squeeze of lemon juice and enjoy.

Nutrition Information (Per Serving - Makes 5)

Calories: 355
Protein: 37g
Carbs: 16g
Fat: 16g

Swaps and Substitutions

Change Up Your Veggies: If you don’t have or don’t like peppers and zucchini, try using artichoke hearts, eggplant, broccoli, cauliflower, Brussels sprouts, kale, sweet potatoes, baby potatoes, or squash to give your dinner a fresh twist.
Try a Different Cheese: If you don’t want to use halloumi, try adding in sliced or crumbled feta cheese. You could even try adding goat cheese or mozzarella for a super creamy dish.
Great for Meal Prep: This sheet pan Mediterranean chicken and vegetables is perfect for meal prepping because it will store well in the fridge for a few days. Simply store uneaten portions in an airtight container for up to four days.