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high protein Mediterranean chicken with vegetables and feta
High-Protein Mediterranean Chicken

High-Protein Mediterranean Chicken

A one-pan high-protein Mediterranean chicken recipe made with juicy chicken breast, roasted vegetables, olives, feta, lemon, garlic, and oregano. It is easy, flavorful, meal-prep friendly, and perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds boneless skinless chicken breast cut into bite-size pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Vegetables
  • 1 medium zucchini sliced
  • 1 bell pepper chopped
  • 1 cup cherry tomatoes
  • 1/2 red onion sliced
Toppings
  • 1/3 cup Kalamata olives
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons fresh parsley chopped
  • Lemon wedges for serving

Equipment

  • 1 Sheet pan or baking dish for roasting chicken and vegetables
  • 1 Large mixing bowl for seasoning chicken and vegetables
  • 1 Cutting board for chopping vegetables and chicken
  • 1 Measuring spoons for oil, lemon juice, and seasonings
  • 1 Instant-read thermometer optional, to check chicken reaches 165°F / 74°C

Method
 

  1. Preheat the oven
  2. Preheat the oven to 425°F / 220°C. Lightly grease a large sheet pan or baking dish.
  3. Season the chicken
  4. In a large bowl, mix olive oil, garlic, lemon juice, lemon zest, oregano, thyme, smoked paprika, salt, and black pepper. Add the chicken pieces and toss until fully coated.
  5. Add the vegetables
  6. Add zucchini, bell pepper, cherry tomatoes, and red onion to the same bowl. Toss gently so the vegetables are lightly coated with the seasoning.
  7. Arrange everything in one pan
  8. Spread the chicken and vegetables evenly on the prepared sheet pan. Keep everything in a single layer so it roasts instead of steaming.
  9. Bake until cooked through
  10. Bake for 22 to 25 minutes, or until the chicken is fully cooked and the vegetables are tender. The chicken should reach 165°F / 74°C internally.
  11. Add toppings
  12. Remove from the oven and top with Kalamata olives, crumbled feta cheese, fresh parsley, and extra lemon wedges.
  13. Serve
  14. Serve warm on its own, over quinoa, rice, couscous, or in a high-protein meal prep bowl.

Notes

For the best texture, do not overcrowd the pan. If the ingredients are too close together, the vegetables may steam instead of roast. Store leftovers in airtight containers for up to 4 days and reheat gently before serving. Add fresh lemon juice before serving for the best flavor.