Mediterranean Chicken Veggie Bake

Eat like the Italians do!

Too busy to cook dinner? I bet this one pan chicken and veggie bake will solve that problem! A healthy meal is easier to put together than you think, and is something your body and busy schedule will thank you for! This simple Italian dish will bring goodness to your kitchen!

First make the marinade for your Mediterranean chicken. I combined the lemon and olive oil with all the seasonings and then stirred in the parmesan cheese and minced garlic.

Chop up some small brussels sprouts and cherry tomatoes. I did both in half. I also chose to use orange and red tomatoes for my dish. Place the veggies in the bottom of the baking dish and coat with about 1/3 of the marinade. Stir and spread evenly so they create a flat layer to place the chicken thighs on to.

Take the raw chicken and apply the mixture evenly to each as best as possible. Set the chicken thighs on the bed of the brussels sprouts and tomatoes. Top the chicken with a final drizzle of the rest of the marinade and spread over each until fully covered.

Cook at 400F for 35 minutes. Make sure the chicken is cooked through and the brussels sprouts are slightly soft then remove to dish up! I served mine with polenta and topped with pine nuts.

I’ve never tried this quinoa flavor, but I do love this brand! I bet this one would make delicious pizzas!

This Mediterranean chicken was so moist and flavorful! Plus, who doesn’t enjoy the ease of one pan meals?

Mediterranean Chicken Veggie Bake

Mediterranean seasoned chicken thighs with brussels sprouts and tomatoes over polenta.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Italian

Servings 4 people

Ingredients

  

• 4 chicken thighs
• 1 cup brussels sprouts
• 1 cup cherry tomatoes
• 1/2 onion
• 18 oz polenta plain or Italian flavor
• 2 tbsp pine nuts
• 2 tbsp parmesean cheese
• 2 tbsp olive oil extra virgin
• 1/2 lemon
• 1 tbsp red pepper flakes optional
• 2 cloves garlic
• 1 tsp basil
• 1 tsp parsley
• 1 tsp oregano
• 3/4 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp sea salt

Instructions

 

• Combine the lemon and olive oil with all the seasonings, parmesan cheese and minced garlic.
• Chop up some small brussels sprouts and cherry tomatoes in half. Place the veggies in the bottom of the baking dish and coat with about 1/3 of the marinade.
• Take the raw chicken and apply the mixture evenly to each, then set on the bed of veggies.
• Cook at 400 for 35 minutes. Make sure the chicken is cooked through and the brussels sprouts are slightly soft then remove to dish up!

This dish is great to make in bulk, whether that is for a large family or for your own meal prep!

I’ve become a very big fan of chicken thighs lately, but of course you can make this with chicken breasts or even drumsticks. I’m sure it will be a repeat in your kitchen no matter what!

This recipe is gluten free! Cornmeal does not contain and wheat so this is a great substitution for something like cous cous.

>>This is a 21 Day Fix APPROVED recipe!

When making this as part of a meal prep it counts for 4 servings. Each of those servings consists of 1 red container, 1/2 of a green container, 2 yellow containers, 1/2 of a blue container and 1 1/2 tsp.

I started eating healthy on my own a few years ago, around the time I started the blog. Shortly after I discovered the program 21 Day Fix and it COMPLETELY opened my eyes to clean eating. I learned how to control carbs, cut processed foods, not be so obsessed with sugar and so much more…. including how to become a meal prep pro! I now coach people through this program. Want to talk with me about getting started? Reach out to me here and let’s get you signed up!