Sheet-Pan Mediterranean Chicken with Roasted Artichokes & Cherry Tomatoes
This vibrant vegan sheet-pan dinner features plant-based chicken roasted with artichoke hearts, cherry tomatoes, and Mediterranean herbs for a satisfying, quick meal. Perfect for busy weeknights, it's ready in just 25 minutes and full of fresh, bold flavors.
- 16 oz vegan chicken pieces
- 1.5 cups canned artichoke hearts, drained and quartered
- 2 cups cherry tomatoes, halved
- 1 medium red onion, sliced
- 0.5 cup kalamata olives, pitted and halved
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 3 each garlic cloves, minced
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.75 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss vegan chicken pieces, artichoke hearts, cherry tomatoes, red onion, and olives with olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper until evenly coated.
⏱️ 3 minutesSpread the mixture evenly on the prepared sheet pan. Roast in the oven until the vegan chicken is golden and veggies are tender.
⏱️ 20 minutes 🌡️ 425°FRemove from oven, garnish with fresh parsley, and serve warm.
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Nutrition Information
Per serving. Values are approximate and may vary.
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