Mediterranean Chicken Sheet pan
image was taken before chicken was cooked
This is hands down one of my favorite recipes that I’ve created. The flavors are unparalleled. SO delicious and easy to scale for larger groups! YUM!
RECIPE CARD
TIME: about 40 minutes
INGREDIENTS
3 chicken breasts
Thyme
4 roma Tomatoes
2 Yellow pepper
2 Green pepper
2 Red pepper
4 cloves Garlic
1 Red onion
Olive oil
Lemon
2 tbsp Coriander
1 tbsp Oregano
INSTRUCTIONS
About one hour prior to cooking, place chicken breasts, 1 tbsp olive oil, 2 unpeeled cloves of garlic, 5 sprigs of thyme, coriander and oregano into a plastic bag. Add salt and pepper. Place back in fridge to allow to marinate.
Preheat oven 425. Line sheet pan with silicon mat or parchment paper.
Dice roma tomatoes. Cut yellow, green and red peppers into strips. Thinly slice onion.
After marinated, place chicken breasts on sheet pan. Add veggies the chicken. Drizzle pan with olive oil, add salt and pepper. Place two new garlic cloves among the mix. Drizzle juice from ½ lemon over sheet pan contents.
Add 4 sprigs of thyme to the pan.
Cook for 15 minutes. Then flip the chicken breasts and veggies. Cook for an additional 10 minutes. Leave in oven until chicken is thoroughly cooked (165F internal temperature).
