Mediterranean Sheet Pan Chicken Recipe – Know the Secret Tips:-In addition to being a scrumptious and convenient way to have a delicious supper with minimal cleaning, this Mediterranean Sheet Pan Chicken recipe is pretty convenient. Due to the fact that it is packed with flavours that are influenced by the Mediterranean, this recipe is certain to become a favourite among the members of the family.
Mediterranean Sheet Pan Chicken Recipe – Know the Secret Tips
This filling recipe is perfect for hectic weeknights because it is easy to prepare and has a combination of juicy chicken, colourful veggies, and aromatic spices. It is a fantastic choice for those who are pressed for time. Those who are pressed for time will also find it to be an ideal solution.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- ½ cup pitted Kalamata olives
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Also see : Chorizo And Beef Chilli Con Carne – Delicious Recipe Ever
Instructions
First, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius), and then line a big baking sheet with aluminium foil or parchment paper. In a small bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper. Mix until everything is well distributed.
A sufficient amount of the olive oil and herb combination should be brushed onto the chicken breasts before placing them on the baking sheet that has been prepared already. Prepare the chicken on the baking sheet by arranging the sliced bell peppers, red onion, cherry tomatoes, and Kalamata olives in a circular pattern around the chicken.
Any leftover olive oil and herb mixture should be drizzled over the veggies just before serving. After the oven has been prepared, slide the baking sheet into the oven and bake it for twenty to twenty-five minutes, or until the chicken is fully cooked and the vegetables are soft. After the food has finished cooking, take the sheet pan out of the oven and allow it to stay out for a few minutes.
Add some freshly chopped parsley as a garnish, and serve the chicken and veggies with lemon wedges so that you may squeeze some lemon juice over them.
NutritionÂ
- Serving Size: 1 chicken breast with vegetables
- Calories: Approximately 350
- Total Fat: 15 g
- Saturated Fat: 2.5 g
- Cholesterol: 90 mg
- Sodium: 450 mg
- Total Carbohydrates: 14 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Protein: 40 g
Tips
Before cooking, marinate the chicken breasts in the mixture of olive oil and herbs for thirty minutes to one hour. This will provide an additional layer of flavour to the chicken. Please feel free to modify the veggies in accordance with your individual preferences. Other vegetables that would work nicely in this recipe are zucchini, eggplant, and mushrooms.
In order to ensure that the vegetables cook at the same rate, it is important to slice them equally. It is possible to keep leftovers in the refrigerator for up to three days if they are stored in an airtight container.
FAQ
Q.1) Â Can I use chicken thighs instead of chicken breasts?
You are free to use chicken thighs that are boneless and skinless if that is what you want. It is possible that chicken thighs will take a few additional minutes in the oven, so adjust the cooking time appropriately.
Q.2) Can I make this recipe ahead of time?
Although it is recommended that this meal be served immediately after it has been removed from the oven, you can prepare the ingredients in advance and then assemble them on the baking sheet on the day that you are ready to cook. Store the chicken that has been seasoned and the veggies that have been prepared separately in the refrigerator until they are required.
