Sheet Pan Mediterranean Chicken Bowl with Roasted Vegetables
A vibrant and flavorful Mediterranean chicken bowl featuring roasted chicken and seasonal vegetables, perfect for a healthy weeknight dinner.
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Ingredients
Yields 4 servings
- (4) chicken thighs, boneless and skinless
- (2 cups) cherry tomatoes
- (1 cup) bell peppers, diced
- (1 cup) zucchini, sliced
- (1 cup) red onion, sliced
- (1/4 cups) olive oil
- (2 teaspoons) dried oregano
- (1 teaspoon) garlic powder
- (1 teaspoon) paprika
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) fresh parsley, chopped
- (2 cups) cooked quinoa
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 4 chicken thighs, 1/4 cup olive oil, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat the chicken evenly. Add 2/4 teaspoon black pepper.
- 3
On a large sheet pan, arrange the seasoned chicken thighs in the center.
- 4
In the same bowl, add 2 cups cherry tomatoes, 1 cup diced bell peppers, 1 cup sliced zucchini, and 1 cup sliced red onion. Drizzle with a little olive oil and season with salt and pepper. Toss to coat and spread the vegetables around the chicken on the sheet pan.
- 5
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- 6
Remove the sheet pan from the oven and let it rest for 5 minutes. Sprinkle 1/4 cup crumbled feta cheese and 1/4 cup chopped fresh parsley over the chicken and vegetables.
- 7
Serve the roasted chicken and vegetables over 2 cups of cooked quinoa.
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