Too hot to turn on the oven for hours? This Mediterranean Chicken Tray Bake is for you.
It is fresh, light, and bursting with summer garden flavors. You can have a healthy dinner on the table in just 25 minutes. It is the perfect healthy reset for your busy family.
Why This Recipe Is a Winner
This meal is a total lifesaver on busy summer weeknights. You only need one baking sheet for the whole dinner. Cleanup is incredibly fast and easy.
The high heat makes the chicken tender and juicy every time. Your family will love the bright colors and salty feta cheese. It is a budget-friendly way to eat fresh produce.
Simple Cooking Steps
Making this dish is as simple as chop, toss, and roast. You just mix everything in one large bowl first. This ensures every piece gets coated in lemon and oregano.
Even if you are a beginner, you can do this. There is no complicated technique required here. Just spread it out and let the oven work its magic.
Ingredients You’ll Need
Most of these items are pantry staples or fresh seasonal produce.
- 1.5 lbs chicken breast, cut into 1-inch strips
- 2 large bell peppers, sliced
- 1 medium zucchini, sliced into half-moons
- 1/2 red onion, sliced into wedges
- 1 cup cherry tomatoes
- 1/2 cup pitted kalamata olives
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
Step-by-Step Directions
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, toss chicken, peppers, zucchini, onion, and tomatoes with oil and spices.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 15 minutes or until chicken reaches 165°F (74°C).
- Remove from oven, add kalamata olives and crumbled feta cheese.
- Serve immediately.
Best Ways to Enjoy It
Serve this warm with a side of fluffy quinoa or rice. It also tastes amazing stuffed inside warm pita bread. Add a dollop of cool tzatziki for a creamy finish.
Set the table outside and enjoy the summer evening. This meal makes healthy eating feel like a treat. Your kids will love picking out their favorite veggies.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is fantastic for meal prep lunches the next day.
Reheat in a 350°F oven for about 10 minutes. This keeps the vegetables from getting too soggy. You can also enjoy the leftovers cold over a bed of greens.
Tips for Best Results
- Don’t skip the parchment paper for the easiest cleanup ever.
- Avoid overcrowding the pan so the vegetables roast instead of steam.
- Cut your chicken into even strips for consistent cooking.
- Add a handful of fresh summer basil at the very end.
- Double the batch if you are feeding a large crowd.
- Use a meat thermometer to ensure the chicken is perfectly done.
- Pat the zucchini dry before slicing to prevent extra moisture.
Ways to Switch It Up
- Swap the chicken for chickpeas for a vegetarian option.
- Use dairy-free feta to make this recipe completely lactose-free.
- In the fall, swap zucchini for roasted butternut squash cubes.
- Add a pinch of red pepper flakes for a spicy kick.
Common Questions
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this tray bake. Just keep in mind they may need 5 extra minutes of roasting time. Thighs stay very moist and tender in the high heat.
How do I know when it is done?
The chicken should be opaque and no longer pink inside. The vegetables will be tender and slightly charred at the edges. A meat thermometer should read 165°F for the chicken.
I hope this fresh tray bake makes your summer evenings a little easier. It is a wonderful way to gather the family around a healthy meal. Happy cooking!
— Lidia
10-Minute Mediterranean Chicken Tray Bake
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch strips
- 2 large bell peppers, sliced
- 1 medium zucchini , sliced into half-moons
- 1/2 red onion , sliced into wedges
- 1 cup cherry tomatoes
- 1/2 cup pitted kalamata olives
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic , minced
- 1 tablespoon lemon juice
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, toss the chicken strips, peppers, zucchini, onion, and tomatoes with olive oil, oregano, garlic, lemon juice, salt, and pepper.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 15 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven, add kalamata olives and crumbled feta cheese.
- Serve immediately.
