Sheet Pan Mediterranean Chicken and Veggies (AIP, Paleo, Whole30)

  • Author: Michele Spring
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner, Main
  • Method: Oven
  • Cuisine: Paleo, AIP, Whole30, Mediterranean
  • Diet: Gluten Free


A tasty and easy one-pan dinner that can even be prepped and frozen ahead of time. AIP, Paleo and Whole30 compliant!



  • 1 lb boneless, skinless Chicken Thighs, cut into 1-inch chunks
  • 2 lb Sweet Potatoes, peeled and diced
  • 4 Carrots, diced
  • 1 medium Zucchini, diced
  • 4 cloves Garlic, peeled and sliced thinly
  • 1 cup pitted Kalamata or Green Olives (no pimentos! if on AIP)
  • 1 tbsp Rosemary (fresh or dried, chopped)
  • 1 Lemon, quartered (peel still on)
  • 1/4 cup Olive Oil
  • 1 tsp Sea Salt

Also Needed Day of Serving (don’t freeze):

  • 4 cups Arugula (optional)
  • Balsamic Vinegar for drizzling Olive Oil for drizzling
  • Sea Salt to Taste



Put all of the ingredients (except for day of serving ingredients) into a gallon-sized freezer bag and massage a bit to mix.

Label the bag and lay flat to freeze. Freeze up to 3 months.


Mix the ingredients (except for day of serving ingredients) in a large bowl.


(If frozen) Thaw the ingredients overnight in the fridge.

Preheat the oven to 425 F. Pour the ingredients onto a parchment-lined baking sheet and bake for 30-35 minutes or until the chicken is cooked all the way through (an instant-read thermometer inserted in the middle of the chicken will say 165 F).

Serve a huge scoop of the cooked chicken and veggies over a bed of arugula (if using) and drizzle with balsamic vinegar, olive oil, and sea salt to taste.

Keywords: chicken, sheet pan supper, one-pan meal, paleo, aip, whole30, sheet pan, easy, freezer meal, dump freezer

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