Mediterranean Sheet Pan Eggplant and Chicken
Mediterranean Sheet Pan Eggplant and Chicken is an easy weeknight dinner packed with flavor, from fresh herbs, spices, and crumbled feta cheese on top. This is a simple dinner idea is a balanced meal idea you can throw together in minutes.
Gluten Free, Nut Free, Grain Free, Egg Free, Soy Free, Dairy Free option
As a mom, sheet pan meals are my jam. They’re easy to throw together, the flavor combinations are endless, and clean up is a breeze.
This Mediterranean Sheet Pan Eggplant and Chicken is my latest sheet pan meal that can feed your family or make for great lunch leftovers the next day.
Mediterranean Sheet Pan Eggplant and Chicken is…
- Easy to make
- A balanced dinner
- Full of flavor
- Customizable with your favorite veggies
- Easy to clean up
- DELISH!
If you’re looking for a new way to enjoy chicken, this is definitely the simplest one!
Ingredients to Make Mediterranean Sheet Pan Eggplant and Chicken
You need a few groups of ingredients to make this recipe:
- Veggies
- Chicken
- Spices and herbs
You can make this sheet pan meal with any vegetables you want.
We were at the grocery store and my son picked out mini eggplants and peppers, which are so adorable, so that’s what I used (plus the grape tomatoes).
The key to choosing the best veggies for sheet pan meals is to make sure they will cook in the same time. I halved the mini eggplants and left the mini bell peppers whole for even cook time. It’s really hard to over-cook grape tomatoes, and they really add so much flavor!
Should I pat the eggplant dry? Oftentimes when making eggplant dishes you should pat the excess moisture out of it. You don’t have to do this with either the baby eggplants or cubed eggplant.
Chicken was the protein of choice for this meal.
But it doesn’t have to be the only option.
- Chickpeas (drained and rinsed) will get crispy for a plant-based option
- Tofu is another plant-based option that’s packed with protein
- Shrimp are another quick-cooking option that you can add at the end of roasting since they cook so quickly
- Salmon or another filet of fish can also be added later in the cooking time, since it cooks quicker
Spices and herbs pack tons of flavor.
Fresh herbs are so under-rated. Dill and parsley always add such a Mediterranean vibe to your meals.
Why is there no salt listed in the recipe?
You may scan the ingredient list and wonder why there’s no salt. The reason is because I added feta at the end, which is super salty. However, if you really like salt, I’d add 1/4 teaspoon salt.
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How to Make Mediterranean Sheet Pan Eggplant and Chicken
This recipe really couldn’t be easier.
First, add eggplant, baby peppers, and grape tomatoes to the sheet pan. Drizzle with olive oil and oregano and toss together.
Next, toss the chicken with olive oil and spices. You can do this on the sheet pan or in a bowl. Saving dishes is always a good idea!
Sprinkle it all with dill and parsley before baking for just 20 minutes.
Before serving, sprinkle with crumbled feta cheese for an added pop of flavor.
Kitchen Tools for this Sheet Pan Eggplant Recipe
You don’t need any special kitchen tools to make this recipe, including:
PrintMediterranean Sheet Pan Eggplant and Chicken
Mediterranean Sheet Pan Eggplant and Chicken is an easy weeknight dinner packed with flavor, from fresh herbs, spices, and crumbled feta cheese on top. This is a simple dinner idea is a balanced meal idea you can throw together in minutes.
Gluten Free, Nut Free, Grain Free, Egg Free, Soy Free, Dairy Free option
Ingredients
- 10 oz baby “Fairy Tale” eggplant (or 1 large eggplant, chopped), halved
- 10 oz sweet baby peppers
- 1 cup grape tomatoes
- 2 tablespoons olive oil, divided
- 2 ½ teaspoons dried oregano, divided
- 1 ½ pounds chicken breast, cut into 2-inch chunks
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ½ cup crumbled feta
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
- Distribute the eggplant, baby peppers, and grape tomatoes on the baking sheet. Drizzle with 1 tablespoon olive oil and ½ teaspoon dried oregano.
- In a bowl toss the chicken with the remaining 1 tablespoon olive oil, 2 teaspoons dried oregano, garlic powder, smoked paprika, and black pepper. Add the chicken to the sheet pan with the vegetables.
- Toss the vegetables and chicken with fresh parsley and dill. Bake for 20 minutes, or until the chicken is fully cooked, reading 165F, and the eggplant is soft to fork.
- Before serving, crumble feta on top. Enjoy warm!
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