Sautéed Chicken with Roasted Mediterranean Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Sautéed with garlic and herbs, served alongside a colorful medley of roasted Mediterranean vegetables. This Mediterranean-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken breasts, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 4 tbsp extra virgin olive oil
• 3 cloves, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into 1-inch cubes eggplant
• 1 cup cherry tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Preheat your oven to 425°F. Toss 1 cup cherry tomatoes, 1 medium red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 small eggplant cut into 1-inch cubes with 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated. Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 boneless skinless chicken breasts (6 oz each), seasoned on both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried thyme. Cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
3. Step 3: Remove the chicken from the skillet and let it rest for 5 minutes. Toss the roasted vegetables with 2 tbsp chopped fresh parsley and serve alongside the chicken with lemon wedges for squeezing over.