Sheet-Pan Mediterranean Chicken with Roasted Eggplant & Red Peppers
Enjoy tender, juicy chicken breast slow-cooked with Mediterranean spices, eggplant, and red peppers for a flavorful, gluten-free meal ready in just 30 minutes. This easy recipe brings classic Mediterranean flavors to your table with minimal effort and maximum taste.
- 4 pieces boneless, skinless chicken breasts
- 2 cups eggplant (cut into 1-inch cubes)
- 1 cup red bell pepper (sliced)
- 0.5 cup red onion (sliced)
- 1 cup cherry tomatoes (halved)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
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Instructions
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
⏱️ 2 minutesAdd chicken breasts, eggplant, red bell pepper, red onion, and cherry tomatoes to the bowl. Toss until evenly coated.
⏱️ 3 minutesTransfer the mixture to the slow-cooker, spreading everything in an even layer.
⏱️ 1 minuteCover and cook on HIGH for 25 minutes, or until the chicken is cooked through and vegetables are tender.
⏱️ 25 minutes 🌡️ HIGHGarnish with chopped fresh parsley before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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