Name: Sheet Pan Mediterranean Chicken with Feta, Olives & Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 2 tbsp extra-virgin olive oil; 1 tsp dried oregano; 1/2 tsp freshly ground black pepper; 1/2 tsp garlic powder; 1 pint cherry tomatoes, halved; 1/2 cup pitted Kalamata olives, halved; 1/3 cup feta cheese, crumbled (omit or sub Whole30-compliant or paleo feta if needed); 1/4 cup fresh basil leaves, torn; Zest of 1 lemon; 1 tbsp lemon juice

Sheet Pan Mediterranean Chicken with Feta, Olives & Tomatoes

GingerCherry5442

Remixed from Mediterranean Chicken Skillet with Feta, Olives & Tomatoes by GingerCherry5442()

This sheet pan Mediterranean chicken brings all the vibrant flavors of the Mediterranean—briny olives, sweet roasted cherry tomatoes, and creamy feta—onto a single tray for a truly effortless, hands-off meal. Oven-roasting the chicken alongside the vegetables delivers juicy, flavor-packed results with almost no cleanup. A final flourish of fresh basil and lemon zest brings brightness and a summery finish, making this dinner perfect for warm nights or anytime you crave a healthy, satisfying meal with minimal fuss.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper or foil for easy cleanup.
Pat chicken breasts dry. Place on the sheet pan. Drizzle both sides with 1 tbsp olive oil, then season both sides evenly with oregano, black pepper, and garlic powder.
In a large bowl, toss halved cherry tomatoes and Kalamata olives with remaining 1 tbsp olive oil. Scatter the tomatoes and olives around the chicken on the sheet pan.
Roast in the oven for 18-22 minutes, or until the chicken reaches 165°F (74°C) internal temperature and tomatoes are blistered and juicy. For extra golden chicken, broil for the final 2-3 minutes watching carefully.
Remove the pan from the oven. Sprinkle the chicken with crumbled feta cheese (or omit/substitute if needed), lemon zest, and torn basil leaves. Drizzle lemon juice over everything.
Let rest 2-3 minutes, then serve chicken breasts topped with the roasted tomatoes, olives, and pan juices. Garnish with extra basil if desired.