Crazy good Mediterranean Chicken Bake is an easy, one-pan recipe that takes minutes to prep. Do something else while this healthy sheet pan dinner cooks in the oven!
20ouncesboneless skinless chicken breastPound thin or use thin-sliced breasts for a quicker cooking time
Salt and pepperto taste
1teaspoonItalian seasoning
14ouncequartered artichoke heartsdrained and chopped
1large zucchinisliced and quartered
1pintcherry tomatoeshalved
¼cupolive oil
2Tablespoonsbalsamic vinegar
2-3garlic clovespressed or minced
½teaspoonsalt
¼cupfeta cheesecrumbled
Instructions
Preheat oven to 350°F.
Place chicken in a large baking dish or sheet pan. Line with foil if desired. Season with salt, pepper and Italian seasoning.
Layer tomatoes, artichokes and zucchini on top of and surrounding the chicken. Concentrate more of the artichoke on top of the chicken so the flavor sinks in. Spread ingredients out so they are mostly in a single layer.
Whisk olive oil, balsamic vinegar, and garlic together and evenly pour it over each piece of chicken and the veggies.
Bake for about 20 minutes or until chicken is no longer pink and internal temperature reaches 165°F.
Top with feta cheese before serving and enjoy!
Notes
See step-by-step pictures, variations, and more tips above.Note that the nutritional estimate assumes all of the dressing is consumed, and you probably won't do that!Storage:
Refrigerator. Store leftover Mediterranean chicken and veggies in a sealed container in the refrigerator for about 3 days.
Reheat. Drizzle excess juices over the top. Cover and warm in the oven on low heat (325°F) or microwave at 50% power.
Make-Ahead. Prep everything a day or two beforehand so it's ready to go in the oven at the dinner hour.
Grill Packet Option:
Want to make this on the grill? Turn this recipe into foil grill packs and customize which veggies go inside. Cook the packs on the grill over medium-high heat for 12-15 minutes. Or, cook them on a baking sheet in a 450°F oven for about 20-25 minutes.