Sheet pan meals make weeknight prep and cleanup a breeze. This version puts the spotlight on heart-healthy Mediterranean ingredients. Big flavors and a beautiful presentation will make it a favorite in busy households.
Serving Size: 4 ounces chicken breast, 4 ounces potatoes, 1 cup vegetables
Prep Time: 15 minutes
Total Time: 40 minutes
Nutrition Facts: 327 calories / 26g carbs / 30.5g protein / 11.5g fat
- 1 pound (461g) baby potatoes
- 3 tablespoons (41g) olive oil (divided)
- ½ teaspoon salt (divided)
- ¼ teaspoon ground black pepper (divided)
- 1 pound (454g) skinless, boneless chicken breast
- 1 cup (149g) grape tomatoes
- 1 medium zucchini (171g) (halved and sliced into half moons)
- 8 ounces (227g) baby bella mushrooms (stems removed)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Preheat the oven to 425 degrees.
- Place potatoes in a large bowl and toss with 1 tablespoon of the olive oil. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper and transfer to the sheet pan. Set the used bowl aside for use later. Place the pan in the oven and bake for 20 minutes.
- Meanwhile, place chicken breast in a large zip top bag and pound to half inch thickness. Trim fat, and cut into four equal portions. Rub the chicken with 1 tablespoon of the olive oil.
- Add tomatoes, zucchini and mushrooms to the same bowl used for the potatoes and toss with the remaining 1 tablespoon of olive oil. Once potatoes are done cooking, push them to one side of the sheet pan. Add vegetables to the other side and nestle in chicken breasts in a single layer. Season vegetables and chicken with the remaining ¼ teaspoon salt and ⅛ teaspoon black pepper. Season the entire pan with the garlic powder and Italian seasoning.
- Bake for 18 minutes or until chicken reaches an internal temperature of 165 degrees and potatoes are fork tender.
- Optional garnishes: lemon wedges, pitted Kalamata olives, feta cheese crumbles, or fresh herbs like parsley, mint or dill (macros will vary).
- Macros for a single serving based upon 1 piece of chicken, a quarter serving of the potatoes, and approximately 1 cup of vegetables.
- If baby potatoes are not available, chop larger potatoes into half-inch pieces.
- Vegetables should be similar in size, quarter or half any extra large tomatoes or mushrooms.
- Consider using a coarse salt, if desired, as this type of salt is easier to see when sprinkling on chicken and veggies and can offer a mellower, more consistent flavor. If using, substitute twice the amount of coarse salt for regular table salt.