Roasted Chicken & Mediterranean Vegetables

Nov 22, 2025
2 min read

The Mediterranean diet is still ranked one of the most nutritious and healthiest diets available. It is celebrated for its numerous health benefits and its emphasis on fresh, whole foods. This dietary pattern is inspired by the traditional eating habits of countries bordering the Mediterranean Sea, such as Greece, Italy, and Spain. That's why I created these easy recipe! It is simple, perfect for meal prep, and incredibly nutritious!

The Mediterranean diet is characterized by a high intake of fruits, vegetables, whole grains, legumes, nuts, and seeds, along with healthy fats, particularly olive oil, which is a staple in many Mediterranean dishes.

Research has consistently shown that following this dietary pattern can lead to a variety of positive health outcomes. For instance, it is associated with a reduced risk of chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer.

A huge part of this diet is the focus on moderation and balance. Unlike many modern diets that promote restrictive eating, the Mediterranean approach encourages enjoying meals with family and friends, fostering a positive relationship with food. This social aspect not only enhances the dining experience but also contributes to mental and emotional well-being. <3

Roasted Chicken & Mediterranean Vegetables

Prep Time: 20 minutes

Cook time: 40 minutes

Yields 6 servings

Ingredients

2 lbs chicken breast, sliced in half horizontally and tenderized

2 tbsp olive oil

2 tsp garlic powder

2 tsp onion powder

1 tsp paprika

2 tsp dried oregano

Juice of ½ lemon

1 large eggplant, diced

1 pint grape tomatoes

1 medium zucchini, chopped

1 red or yellow bell pepper, chopped

Salt & pepper to taste

Directions:

Preheat to 425°F (218°C). Line a baking sheet with parchment.
In a bowl, toss the tenderized chicken with half the olive oil, garlic powder, onion powder, paprika, oregano, salt, pepper, and lemon juice. Set aside.
On a large sheet pan, add eggplant, tomatoes, zucchini, and peppers. Drizzle with olive oil, sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat.
Roast for 20 minutes.Slide the veggies to the edges of the pan and place chicken breasts in the center. Roast an additional 15–20 minutes, or until chicken reaches 165°F internally and vegetables are golden.
Serve with roasted vegetables and an optional squeeze of lemon or a drizzle of balsamic glaze. Divide into 4 containers to meal prep for the week!