TJ's Mediterranean Chicken Sheet Pan
Trader Joe'sTJ's Mediterranean Chicken Sheet Pan
Ingredients
For the Sheet Pan
- 1 1/2 pounds Trader Joe's boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick half-moons
- 3 tablespoons Trader Joe's Greek Extra Virgin Olive Oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish and Serving
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 1 fresh lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken breast, bell peppers, red onion, and zucchini.
⏱️ 3 min
- 3
Drizzle the vegetables and chicken with Trader Joe's Greek Extra Virgin Olive Oil. Sprinkle with dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss everything together until well coated.
⏱️ 3 min
- 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan, as this can steam the ingredients instead of roasting them. If necessary, use two sheet pans.
⏱️ 2 min
- 5
Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly caramelized. You may want to stir the ingredients halfway through cooking for even browning.
⏱️ 25 min•🌡️ 400
- 6
Remove the sheet pan from the oven. Garnish with crumbled feta cheese, Kalamata olives, and fresh parsley if desired. Serve immediately with fresh lemon wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Mediterranean Chicken Sheet Pan
Ingredients
For the Sheet Pan
- 1 1/2 pounds Trader Joe's boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick half-moons
- 3 tablespoons Trader Joe's Greek Extra Virgin Olive Oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish and Serving
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 1 fresh lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken breast, bell peppers, red onion, and zucchini.
⏱️ 3 min - 3
Drizzle the vegetables and chicken with Trader Joe's Greek Extra Virgin Olive Oil. Sprinkle with dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss everything together until well coated.
⏱️ 3 min - 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan, as this can steam the ingredients instead of roasting them. If necessary, use two sheet pans.
⏱️ 2 min - 5
Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly caramelized. You may want to stir the ingredients halfway through cooking for even browning.
⏱️ 25 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Garnish with crumbled feta cheese, Kalamata olives, and fresh parsley if desired. Serve immediately with fresh lemon wedges.
⏱️ 2 min