Name: Mediterranean Chicken with Lemon-Olive Pan Sauce and Roasted Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 5 oz each); 2 tbsp olive oil, divided; 2 tsp kosher salt, divided; 1/2 tsp black pepper; 1 lemon (zest and juice, separated); 1 cup cherry tomatoes, halved; 1 medium zucchini, sliced into half-moons; 1 red bell pepper, sliced; 1/2 red onion, sliced; 1/4 cup pitted Kalamata olives, halved; 2 tsp dried oregano; 1/2 tsp crushed red pepper flakes (optional); 1/4 cup fresh parsley, chopped

Mediterranean Chicken with Lemon-Olive Pan Sauce and Roasted Veggies

SproutedMint6456

This Mediterranean Chicken with Lemon-Olive Pan Sauce delivers a burst of flavor in under 40 minutes and is tailor-made for busy weeknights. Roasted California veggies caramelize beautifully in the oven, while chicken breasts are perfectly seared and finished with a tangy, briny pan sauce inspired by classic Mediterranean flavors. The use of lemon juice as an acid brightens the dish and cuts through the richness of the olive oil, keeping the meal light and satisfying while helping manage calories. The simple, colorful veggies and easy pan sauce make this a recipe you’ll return to again and again—delicious, approachable, and perfect for anyone aiming for healthy, time-saving dinners.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss cherry tomatoes, zucchini, bell pepper, and red onion with 1 tbsp olive oil, 1 tsp salt, black pepper, and half the oregano. Spread on baking sheet and roast for 20-25 minutes, stirring once, until caramelized.
While veggies roast, pat chicken dry and season with remaining 1 tsp salt, lemon zest, and remaining oregano.
Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and sear 3-4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil to rest.
Reduce heat to medium. In the same pan, add olives and lemon juice, scraping up browned bits. Simmer 2 minutes to combine flavors.
Return chicken to the pan, spooning sauce over top. Serve with roasted veggies, garnished with parsley and a sprinkle of crushed red pepper if desired.