Mediterranean Chicken & Vegetables
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
All the roasted Mediterranean vegetables you love, cauliflower, zucchini, peppers and red onion, anchored by real protein instead of a side of beans. The cauliflower and peppers go in first, the chicken roasts alongside, the zucchini joins late.
- Protein
- Chicken breasts or thighs
- Vegetables
- Cauliflower, zucchini, peppers, red onion
- Seasoning
- Cumin, garlic, lemon, parsley
- Oven
- 425°F
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 chicken breasts (or thighs)
- 1 small head cauliflower, cut into florets
- 1 zucchini, cut into half-moons
- 2 bell peppers, cut into chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt and pepper
I keep a generous hand with the olive oil, especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the cauliflower, peppers and onion with 2 tbsp olive oil, the cumin, half the garlic, salt and pepper. Spread out on the pan.
- Rub the chicken with the remaining oil, the rest of the garlic, the lemon zest, salt and pepper, and nestle it among the vegetables. Roast 20 minutes.
- Add the zucchini and roast 15 more minutes, until the chicken reaches 165°F and the cauliflower is deeply golden.
- Squeeze the lemon juice over the pan and shower with parsley.
Gina’s tip
Give the cauliflower room and a generous slick of oil, it wants a hot, uncrowded pan to turn deeply golden instead of pale and soft.
Cook once, eat twice
This keeps and reheats beautifully, make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Storage: Refrigerate in an airtight container for up to 4 days.
Roasted vegetables and real protein on one pan, the plate that keeps you full and steady, not hungry an hour later.
One pan, one dinner, almost no dishes. Enjoy your evening.
Gina