6 Sheet-Pan Mediterranean Diet Dinners for Summer: As the summer days get longer and warmer, it’s a great time to enjoy the light, fresh, and healthy foods of the Mediterranean diet. The Mediterranean diet is a tasty and healthy way to eat this summer because it focuses on heart-healthy fats, lean proteins, and colorful veggies.
6 Sheet-Pan Mediterranean Diet Dinners for Summer
This blog post will talk about six delicious sheet-pan dinners that are typical of Mediterranean food. These recipes are not only simple to make, but they also leave you with little work time, so you can enjoy the season more.
Lemon Herb Chicken with Roasted Vegetables
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 lemon, sliced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Warm your oven up to 400°F (200°C) and put parchment paper on a baking sheet. Place the chicken breasts and small potatoes on the baking sheet.
Place the chopped garlic, red onion, and sliced bell peppers around the chicken and potatoes. Put olive oil on everything and then add salt, pepper, and dried oregano.
Cover the chicken with lemon pieces. Place the dish in an oven that has already been heated up. Roast for 25 to 30 minutes, or until the chicken is fully cooked and the veggies are soft.
Mediterranean Salmon with Herbed Couscous:
Ingredients
- 4 salmon fillets
- 1 cup couscous, cooked according to package instructions
- 1 pint cherry tomatoes
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
Warm your oven up to 400°F (200°C) and put parchment paper on a baking sheet. Put the salmon pieces on the baking sheet and arrange the asparagus and cherry tomatoes around them.
Put olive oil on the salmon and veggies. Then add chopped parsley, dill, lemon juice, salt, and pepper.
Put the veggies and salmon in a hot oven and roast them for 12 to 15 minutes, or until the vegetables are soft and the salmon is cooked to your liking. After the couscous is cooked, put the salmon and veggies on top of it.
Greek-inspired Shrimp with Feta and Olives
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pint cherry tomatoes
- 1 red onion, sliced
- 1/2 cup Kalamata olives, pitted
- 4 ounces feta cheese, crumbled
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Warm your oven up to 400°F (200°C) and put parchment paper on a baking sheet. Make sure the shrimp, cherry tomatoes, red onion, and Kalamata olives are all spread out on the baking sheet.
Sprinkle the chopped garlic, dried oregano, salt, and pepper over the items after adding the olive oil. Be careful as you mix everything together to coat it.
Mix the feta cheese with the shrimp mixture and sprinkle it on top. Heat the oven and put the shrimp in it. Roast them for 10 to 12 minutes, or until they are pink and opaque. Before serving, sprinkle with fresh parsley.
Mediterranean Veggie and Chickpea Bake
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 pint cherry tomatoes
- 1 small eggplant, diced
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Crumbled feta cheese for serving (optional)
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Instructions
Warm your oven up to 400°F (200°C) and put parchment paper on a baking sheet. Put the cherry tomatoes, diced eggplant, sliced zucchini, and sliced yellow bell pepper in a big bowl.
Put olive oil on top of the veggies, then add salt, pepper, dried oregano, and minced garlic. Mix it all together until the veggies are covered all over.
Spread the vegetable mix out evenly on the sheet pan that has been prepared. For 25 to 30 minutes, or until the veggies are soft and lightly browned, roast them in an oven that has already been heated. If you want, you can serve it hot and top it with crumbled feta cheese.
Lemon Herb Chicken with Roasted Vegetables
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 lemon, sliced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Warm your oven up to 400°F (200°C) and put parchment paper on a baking sheet. Place the chicken breasts and small potatoes on the baking sheet.
Place the chopped garlic, red onion, and sliced bell peppers around the chicken and potatoes. Put olive oil on everything and then add salt, pepper, and dried oregano.
Cover the chicken with lemon pieces. Place the dish in an oven that has already been heated up. Roast for 25 to 30 minutes, or until the chicken is fully cooked and the veggies are soft.
Conclusion
The fact that these foods can be made on a sheet pan shows how easy and flexible this healthy eating style is. These recipes are great for summer nights when you want a filling meal but don’t want to spend hours in the kitchen. They focus on fresh ingredients and strong tastes. After getting all of your ingredients together and heating up the oven, the tastes of the Mediterranean will take you to a sunny paradise with every bite.
