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

Author: Michele
Servings: 4 servings
A tasty and easy one-pan dinner that can even be prepped and frozen ahead of time. Paleo, Whole30, and AIP compliant!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 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.
Course: Dinner, Main Course
Cuisine: Mediterranean
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, dump-and-go freezer meal, freezer meal, full meal, Paleo
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !