Sheet Pan Mediterranean Chicken
Looking for a quick and easy weeknight dinner that only involves the cleanup up of one sheet pan? Look no further than this delicious sheet pan Mediterranean chicken! Complete with the addition of potatoes, artichokes, and tomatoes. Perfect served alone or with a side of pita and hummus!
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breast trimmed and chunked
- 1 pound fingerling potatoes halved
- 1 15 ounce jar marinated artichoked, drained and patted dry
- 2 tablespoons olive oil
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh rosemary minced
- 1 teaspoon dried Italian seasoning
- 1 cup cherry tomatoes
Instructions
- Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
- Add the chicken, potatoes, and artichokes to the prepared sheet pan.
- Drizzle olive oil and fresh herbs over the chicken and vegetables and toss to combine.
- Add to the oven and bake for 15 minutes.
- Remove from the oven and toss the chicken and vegetables and add the tomatoes to the tray.
- Add back to the oven adn cook for another 5 minutes to help soften the tomatoes.
- Remove from the oven and serve as is or with pita and hummus for added flavor and protein.
Notes
- If your potatoes are on the bigger side you may need to quarter them instead of halving so they cook in 20 minutes.
- If you don't want to use chicken breast you can use boneless skinless chicken thighs.
- If you want your tomatoes to be more tender you can throw them on the sheet pan at the beginning of cooking.
Nutrition
Serving: 1g | Calories: 354kcal | Carbohydrates: 25g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 91mg | Fiber: 3g | Sugar: 2g