Description
This easy and flavorful sheet pan meal combines tender chicken, juicy tomatoes, and artichokes, all roasted together for a quick dinner packed with Mediterranean flavors. Perfect for a hassle-free meal that’s both healthy and delicious.
Ingredients
4 boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 can (14 oz) artichoke hearts, drained and chopped
1 red onion, thinly sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Place the chicken breasts on the sheet pan and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, oregano, garlic powder, and smoked paprika.
- Arrange the halved cherry tomatoes, chopped artichokes, and sliced red onion around the chicken on the sheet pan.
- Drizzle the remaining tablespoon of olive oil over the vegetables. Toss everything together on the pan to coat evenly.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh basil if desired before serving.
Notes
- Ensure the chicken breasts are of even thickness for uniform cooking.
- You can substitute fresh herbs for dried spices to enhance the flavors.
- Serve with a side of rice, quinoa, or salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg
