Cookin' With Janette: Mediterranean One-Pan Chicken | Healthy, Easy & Full of Fresh Flavour!
- Janette Burke
- 3 hours ago
- 2 min read
Looking for a healthy, delicious dinner that's packed with fresh vegetables, lean protein and Mediterranean flavour? In this episode of Cookin' With Janette, I'm sharing one of my favourite one-pan meals that's perfect for busy weeknights, meal prep, or entertaining family and friends. Loaded with colourful vegetables, fragrant herbs, bright lemon and perfectly seasoned chicken, this recipe is simple to prepare, nutritious and absolutely delicious. As always, I'm inviting you into my kosher kitchen to share healthy recipes, traditions, cultures, stories and simple meals that bring us together. Whether you're cooking for yourself or your family, this easy Mediterranean Chicken is sure to become one of your favourites. ❤️ Don't forget to Like, Subscribe and Share! RECIPE Mediterranean One-Pan Chicken Ingredients 1 package butterfly chicken breasts 1 cup cremini mushrooms, sliced 1 cup zucchini, chopped 1 cup eggplant, chopped 1 cup red pepper, chopped 1 cup Roma tomatoes, chopped 1 cup red onion, chopped 1 cup green pepper, chopped Fresh spinach ½ cup fresh mint, chopped 1 tablespoon olive oil 1 teaspoon fresh lemon juice Lemon zest PAM Cooking Spray Seasonings ½ teaspoon black pepper ½ teaspoon lemon pepper ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon paprika ½ teaspoon dry mustard ½ teaspoon dried parsley ½ teaspoon sumac 1 tsp dried basil 1 tablespoon thyme 1 tablespoon rosemary Optional 1 cup sliced green olives, black olives, or a mixture of both Directions Preheat oven to 350°F (175°C). Spray an 8 x 11-inch baking dish with PAM Cooking Spray. Drizzle the olive oil and lemon juice into the dish. Place the butterfly chicken breasts into the pan. If the pieces are large or thick, cut them into smaller portions. Add the mushrooms, zucchini, eggplant, red pepper, Roma tomatoes, red onion, green pepper and fresh spinach, spreading everything evenly around the chicken. If using, add the sliced olives. Sprinkle in the fresh mint and lemon zest. Add all of the seasonings evenly over the chicken and vegetables. Gently toss everything together until well coated. Cover the baking dish first with parchment paper, then tightly with aluminum foil. Bake at 350°F (175°C) for approximately 45 minutes, or until the chicken is fully cooked and tender. Carefully remove the parchment paper and foil. Test the chicken with a fork or meat thermometer (internal temperature should reach 165°F / 74°C). Serve with roasted potatoes, rice or pasta. (I served mine with roasted potatoes.) Enjoy!
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