Mediterranean Sheet Pan Chicken and Vegetables - Perfect for Meal Prep Services

Ingredients

• 4 boneless chicken thighs (about 1.5 lbs)
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 cup kalamata olives, pitted
• 2 ounces feta cheese, crumbled
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. 1

   Prep your workspace

   Preheat oven to 425°F and line a large sheet pan with parchment paper. Trust me on the parchment—cleanup is so much easier.

2. 2

   Season the chicken

   Pat chicken thighs dry and season both sides with salt, pepper, oregano, and garlic powder. Let them sit while you prep the vegetables.

3. 3

   Prep your vegetables

   Cut all vegetables into similar-sized pieces so they cook evenly. This is key for good meal prep dishes—nobody wants mushy zucchini and raw peppers.

4. 4

   Arrange on the pan

   Place seasoned chicken thighs on one side of the sheet pan. Toss vegetables with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Arrange around chicken.

   

5. 5

   First bake

   Bake for 20 minutes. The chicken should start getting golden and vegetables should begin to soften.

6. 6

   Add finishing touches

   Remove pan and add cherry tomatoes and olives. Drizzle remaining olive oil over everything. Bake another 10 minutes until chicken reaches 165°F internal temp.

7. 7

   Final garnish

   Let rest for 5 minutes, then top with crumbled feta and fresh parsley. The residual heat will slightly soften the cheese—perfect for meal prep containers.

Substitution Ideas

Storage Tips

Store in airtight containers in the fridge for up to 4 days. Reheat individual portions in microwave for 90 seconds or in 350°F oven for 10 minutes. The vegetables might release some liquid—just drain it off before eating. Freezes well for up to 3 months (though the texture of zucchini changes slightly).