This is a quick and easy Mediterranean chicken one-pan recipe that’s perfect to make on a busy evening. A wonderful combination of vibrant Mediterranean vegetables, herbs and flavours paired with juicy, golden chicken, quinoa, olives, and creamy feta cheese.
Mediterranean one-pan ingredients
- Olive oil: I recommend using a good-quality olive oil like Erbology organic extra virgin olive oil (use the code charlotte15 for 15% discount). Remember to avoid vegetable oils as these are inflammatory oils and harmful for fertility.
- Lemon juice: Use freshly squeezed lemon juice if possible, as ready-squeezed juice from a jar usually contains added ingredients.
- Garlic: Ideally use garlic cloves and crush them yourself, if you’re looking to save time, buy frozen chopped garlic which is better than garlic from a jar or tube as this will contain vegetable oils.
- Sea salt and cracked black pepper: Use sea salt rather than table salt. I like cracked black pepper for more flavour but you can use ground pepper if you don’t have cracked black pepper to hand.
- Lemon thyme: This adds to the zesty flavour of this recipe, but you can switch it for fresh thyme, oregano or a combination of the two. If you don’t have fresh lemon thyme, use two teaspoons of dried thyme instead or 1 teaspoon each of dried thyme and oregano.
Use organic, free-range chicken if you can. I understand that this is more expensive than factory-farmed chicken, but the flavour and nutrition from free-range chicken that has eaten its natural diet is superior.
I’ve used courgette (zucchini), peppers, red onions and cherry tomatoes but you can use whatever vegetables you have to hand in the fridge. Just remember to adjust the cooking time if you add vegetable like carrots, squash or sweet potatoes (bake these first for an extra 15 minutes before adding everything else).
It’s always useful to have cooked quinoa on-hand to add to recipes like this one. You can buy ready-cooked quinoa but it’s easy to cook your own. You can batch cook quinoa and freeze one-serve portions in silicone trays. If you don’t like quinoa, used cooked brown or wild rice instead.
- Kalamata olives: Look for olives in olive oil if possible. Switch for green olives if you’re not a fan of kalamata.
- Torn basil leaves: For extra punchy flavour.
- Pine nuts: These come from the pinyon pine trees and are harvested from its pine cones! They have a sweet subtle flavour. Leave them out if you don’t like them.
- Feta cheese: This adds a lovely contrasting salty flavour and creaminess. Look for organic sheep’s feta if possible. If you’re avoiding dairy you can either leave the feta cheese out, or replace with a dairy-free alternative. Check the label and look for a brand with minimal ingredients.
Other one-pan recipes to try
- Chickpea & aubergine seven-spice one-pan
- Ultimate beef chilli
- Traditional shakshuka
- Spring vegetable shakshuka
- Coconut cauliflower curry
- Courgetti spaghetti bolognese
Other chicken recipes to try
I hope you enjoy this quick and easy Mediterranean chicken one-pan meal. If you make this recipe, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Mediterranean chicken one-pan
- 6 tbsp olive oil
- Juice of 1 lemon
- 4 large garlic cloves crushed
- 1 small bunch lemon thyme roughly chopped
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 4 organic free-range chicken breasts (500g/17.6oz total)
- 1 courgette (zucchini) halved lengthways and thickly sliced
- 1 red pepper chopped into chunks
- 1 yellow pepper chopped into chunks
- 2 red onions thinly sliced into wedges
- 250 g mixed cherry tomatoes
- 250 g cooked quinoa
- 200 g kalamata olives pitted
- ½ small bunch basil leaves roughly torn
- 4 tsp pine nuts
- 35 g feta cheese (or dairy free equivalent if preferred) optional
- Preheat the oven to 180°C (350°F).
- Place the oil, lemon juice, garlic, thyme, salt and pepper in a large bowl and whisk to combine. Add the chicken and thoroughly coat with two-thirds of the marinade. Set aside for 10-15 minutes to marinate.
- Place the courgette, peppers, onions and tomatoes in a large roasting dish, drizzle with the remaining marinade and toss to coat. Add the chicken breasts to the dish, nestling them around the vegetables. Bake for 20 minutes.
- Remove from the oven and stir in the quinoa, olives, pine nuts and basil and return to the oven for 10 minutes or until the vegetables are soft and golden and the chicken is cooked through. Sprinkle with feta cheese (if using) to serve.