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- 4 boneless, skinless chicken thighs - 2 cups cherry tomatoes, halved - 1 cup cucumbers, diced - 1 bell pepper (red or yellow), sliced - 1 red onion, sliced - 1 cup Kalamata olives, pitted and halved The main ingredients for this dish are simple and fresh. Chicken thighs bring flavor and moisture. The vegetables add color and crunch. I love using cherry tomatoes for their sweetness. Cucumbers and bell peppers add a nice, crisp texture. Red onions give a mild bite, while Kalamata olives provide a salty kick. - Feta cheese, crumbled (optional for serving) - Cooked quinoa or rice (for serving) Feta cheese is a great topping, but it’s not needed. It adds creaminess and saltiness if you choose it. Quinoa or rice makes this meal heartier. Both options are great for soaking up the sauce. - Fresh herbs - Spices To season the chicken and veggies, I use a mix of dried oregano, garlic powder, salt, and pepper. This blend gives a Mediterranean flair. Fresh parsley adds a bright touch on top. You can also use other herbs like basil or mint for extra flavor. Always adjust the spices to fit your taste. - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper for easy cleanup. - In a small bowl, mix together: - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste This mix will be your marinade. - Place the 4 boneless, skinless chicken thighs on one side of the prepared sheet pan. - Pour half of the marinade over the chicken. Make sure it is well coated. - On the other side, arrange: - 2 cups cherry tomatoes, halved - 1 cup cucumbers, diced - 1 sliced bell pepper (red or yellow) - 1 sliced red onion - 1 cup Kalamata olives, pitted and halved - Drizzle the remaining marinade over the vegetables and toss to combine. - Bake in the preheated oven for 25-30 minutes. - Check that the chicken is cooked through. The internal temperature should reach 165°F. - The vegetables should be tender and flavorful. To ensure juicy chicken, use bone-in thighs if you like. They stay moist and tender. If you prefer boneless, skinless thighs, marinate them well. Use a mix of olive oil, lemon juice, and spices. Let the chicken soak for at least 30 minutes. This adds great flavor. For the best vegetables, choose colorful options like bell peppers, cherry tomatoes, and red onions. These not only taste great but also look appealing. Roast them for 25-30 minutes at 400°F. They should be soft yet crisp. Serve your Mediterranean chicken bowls in deep bowls for a nice look. Add a lemon wedge for a pop of color. Sprinkle fresh parsley on top for a touch of green. For extra flavor, drizzle olive oil or add tzatziki sauce. You can also offer crumbled feta cheese to enhance taste. {{image_2}} You can swap proteins in this dish for a new twist. Try using: - Boneless, skinless chicken breasts for a leaner option. - Shrimp for a quick-cooking seafood choice. - Tofu for a plant-based protein. For vegetables, think outside the box. You could use: - Zucchini or yellow squash for a summer touch. - Broccoli or asparagus for extra crunch. - Spinach or kale for a leafy boost. Adjust the spice level to fit your taste. If you like heat, add: - Crushed red pepper flakes for a kick. - Smoked paprika for a warm flavor. Toppings can elevate your meal. Consider: - Avocado slices for creaminess. - A dollop of tzatziki sauce for a cool contrast. - Toasted pine nuts for crunch. Make this dish gluten-free easily. Just ensure your: - Quinoa or rice is certified gluten-free. For a vegan option, you can: - Replace chicken with chickpeas or lentils. - Omit feta cheese or use a plant-based substitute. These variations let you explore new tastes while keeping the heart of the dish intact. Enjoy your cooking adventure! To store your Mediterranean chicken bowls, place leftovers in an airtight container. This keeps flavors fresh and prevents spills. The dish stays good for about 3 to 4 days in the fridge. Make sure to let it cool before sealing to avoid steam buildup. If you want to save some for later, freezing is a great option. Divide the chicken and vegetables into portions and place them in freezer-safe bags. Press out excess air to avoid freezer burn. It’s best to use them within 2 to 3 months for the best taste. To thaw, simply place the bag in the fridge overnight. This gradual thawing helps keep the texture. You can also use the microwave on low power if you're in a hurry. When it's time to eat again, reheating is key. The oven is best for keeping chicken tender. Preheat to 350°F and bake for about 15 minutes. You can also use a microwave, but be careful. Heat in short bursts to avoid drying out the chicken. Adding a splash of water can help keep it moist. How long to bake chicken at 400°F? Bake chicken thighs for 25 to 30 minutes at 400°F. Use a meat thermometer to check. The internal temperature should reach 165°F. This ensures the chicken is safe to eat and juicy. Can I use frozen chicken thighs? Yes, you can use frozen chicken thighs. However, adjust your baking time. It may take an extra 10 to 15 minutes to cook through. Always check the internal temperature before serving. Can I meal prep Mediterranean chicken bowls? Absolutely! These bowls are perfect for meal prep. Cook the chicken and veggies, then store them in containers. You can keep them in the fridge for up to four days. This makes for quick and tasty lunches. How to reheat effectively? To reheat, use the microwave or oven. If using a microwave, heat for one to two minutes. If using the oven, preheat to 350°F and heat for about 10 minutes. This keeps the chicken tender and the veggies flavorful. What can I substitute for olives? If you don't like olives, you can skip them. Try adding some capers for a salty taste. You can also use pickles or artichoke hearts for a different flavor. Is feta necessary for this dish? Feta is optional. It adds creaminess and flavor, but you can leave it out. You can use another cheese like goat cheese or even a dairy-free option if needed. This blog post covered the essentials for making a delicious Mediterranean chicken dish. I shared the key ingredients, preparation steps, and baking tips. You learned about ingredient swaps and variations to make it your own. Storing leftovers properly helps keep your meal fresh. The FAQs section addressed common questions for easy meal prep. Enjoy experimenting with this recipe to find your favorite version. Happy cooking!

Mediterranean Chicken Bowls Sheet Pan

Delight in the vibrant flavors of Mediterranean Chicken Bowls made easy on a sheet pan! This recipe features juicy chicken thighs paired with colorful veggies like cherry tomatoes, cucumbers, and red onions, all drizzled in a zesty marinade. Perfect for busy weeknights, it's a wholesome meal ready in under an hour. Click through to explore the full recipe and elevate your dinner with this delicious Mediterranean dish!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups cherry tomatoes, halved

1 cup cucumbers, diced

1 bell pepper (red or yellow), sliced

1 red onion, sliced

1 cup Kalamata olives, pitted and halved

3 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional for serving)

Cooked quinoa or rice (for serving)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, mix together olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. This will be your marinade.

      Place the chicken thighs on one side of the prepared sheet pan. Pour half of the marinade over the chicken, ensuring it is well coated.

        On the other side of the sheet pan, arrange the cherry tomatoes, cucumbers, bell pepper, red onion, and Kalamata olives. Drizzle the remaining marinade over the vegetables and toss to combine.

          Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.

            Once baked, remove the sheet pan from the oven and let it cool for a few minutes.

              Serve the Mediterranean chicken with the roasted vegetables over a bed of cooked quinoa or rice.

                Top with fresh parsley and crumbled feta cheese if desired.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4

                    - Presentation Tips: Serve the chicken and veggies in bowls, adding a lemon wedge for garnish and a sprinkle of fresh parsley. For added flavor, drizzle extra olive oil or a dollop of tzatziki sauce on the side.