Top 20 Low-Carb Mediterranean Sheet Pan Dinners

1. Lemon Herb Chicken with Zucchini and Bell Peppers

Ingredients

• 4 bone-in chicken thighs (skin on)
• 2 zucchini, sliced into half-moons
• 2 bell peppers, sliced
• 1 lemon, thinly sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss zucchini and peppers with 2 tbsp olive oil, garlic, salt, and oregano. Spread on a sheet pan.
3. Place chicken on top, drizzle with remaining olive oil, season with salt and pepper, and layer lemon slices over chicken.
4. Roast 35–40 minutes until chicken is golden and cooked through (165°F internal temp).

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2. Garlic Shrimp with Asparagus and Cherry Tomatoes

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp smoked paprika
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Spread asparagus and tomatoes on sheet pan, drizzle with 2 tbsp olive oil, salt, and pepper. Roast 10 minutes.
3. Toss shrimp with garlic, paprika, and remaining olive oil. Add to pan and roast another 7–8 minutes until shrimp turn pink.

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3. Greek Salmon with Olives and Feta

Ingredients

• 4 salmon fillets
• ½ cup Kalamata olives
• ½ red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• ¼ cup crumbled feta
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano

Instructions

1. Preheat oven to 400°F.
2. Place salmon on sheet pan. Scatter olives, onion, and tomatoes around.
3. Drizzle everything with olive oil, lemon juice, oregano, salt, and pepper.
4. Roast 15 minutes, sprinkle feta on top, and serve warm.

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4. Mediterranean Turkey Meatballs with Roasted Veggies

Ingredients

• 1 lb ground turkey
• 1 egg
• ½ cup almond flour
• 2 tbsp parsley, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 zucchini, chopped
• 1 eggplant, cubed
• 1 red pepper, chopped
• 3 tbsp olive oil

Instructions

1. Preheat oven to 400°F.
2. Mix turkey, egg, almond flour, parsley, garlic, cumin, salt, and pepper. Roll into 1-inch meatballs.
3. Toss veggies with olive oil, salt, and pepper. Spread on sheet pan, nestle meatballs in between.
4. Roast 20–25 minutes until meatballs are cooked through.

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5. Harissa Chicken with Cauliflower and Red Onions

Ingredients

• 4 chicken thighs
• 1 small head cauliflower, cut into florets
• 1 red onion, sliced
• 2 tbsp harissa paste
• 3 tbsp olive oil
• Juice of ½ lemon

Instructions

1. Preheat oven to 425°F.
2. Mix harissa, olive oil, lemon juice, salt, and pepper. Rub over chicken and cauliflower.
3. Spread on a sheet pan with onions. Roast 35 minutes until chicken is cooked and cauliflower is tender.

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6. Cod with Roasted Broccolini and Olives

Ingredients

• 4 cod fillets
• 1 bunch broccolini
• ¼ cup green olives
• 3 tbsp olive oil
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 400°F.
2. Toss broccolini with olive oil, garlic, salt, and pepper. Spread on sheet pan.
3. Lay cod fillets on top, sprinkle with olives.
4. Roast 15–18 minutes until fish flakes easily.

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7. Za’atar Chicken and Roasted Eggplant

Ingredients

• 4 chicken drumsticks or thighs
• 1 large eggplant, cubed
• 3 tbsp olive oil
• 1 tbsp za’atar spice blend

Instructions

1. Preheat oven to 425°F.
2. Toss eggplant with 2 tbsp olive oil, salt, and pepper. Spread on sheet pan.
3. Rub chicken with remaining oil and za’atar. Place on pan.
4. Roast 30–35 minutes until chicken is crispy and cooked through.

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8. Lamb Chops with Green Beans and Tomatoes

Ingredients

• 4 lamb chops
• 1 cup cherry tomatoes
• ½ lb green beans
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp rosemary

Instructions

1. Preheat oven to 400°F.
2. Toss beans and tomatoes with olive oil, garlic, and rosemary. Spread on sheet pan.
3. Season lamb with salt and pepper, drizzle olive oil, place on top.
4. Roast 20 minutes for medium doneness.

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9. Halloumi with Roasted Vegetables

Ingredients

• 8 oz halloumi, sliced into ½-inch slabs
• 1 zucchini, sliced
• 1 red pepper, chopped
• ½ red onion, sliced
• 3 tbsp olive oil

Instructions

1. Preheat oven to 425°F.
2. Toss vegetables with olive oil, salt, and pepper. Spread on sheet pan. Roast 15 minutes.
3. Add halloumi slices, roast another 10 minutes until golden.

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10. Pesto Chicken with Artichokes and Mushrooms

Ingredients

• 4 chicken breasts
• ½ cup pesto
• 1 can artichoke hearts, quartered
• 1 cup mushrooms, sliced
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F.
2. Coat chicken with pesto and place on sheet pan. Scatter artichokes and mushrooms around.
3. Drizzle with olive oil and roast 25 minutes until chicken is done.

11. Sardines with Roasted Fennel and Lemon

Ingredients

• 6 fresh sardines, cleaned
• 1 fennel bulb, thinly sliced
• 1 lemon, sliced
• 3 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper

Instructions

1. Preheat oven to 425°F.
2. Toss fennel slices with olive oil, oregano, salt, and pepper. Spread on sheet pan.
3. Place sardines on top, layer lemon slices over.
4. Roast 12–15 minutes until sardines are cooked through and fennel is tender.

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12. Chicken Shawarma with Cauliflower Rice

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into strips
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 tbsp shawarma seasoning (or mix cumin, coriander, paprika, turmeric, garlic)
• 3 tbsp olive oil
• 2 cups cauliflower rice

Instructions

1. Preheat oven to 400°F.
2. Toss chicken, onion, and peppers with olive oil and shawarma seasoning. Spread on sheet pan.
3. Roast 20–25 minutes until chicken is cooked through.
4. Serve over warmed cauliflower rice with a squeeze of lemon.

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13. Mediterranean Beef Kebabs (Deconstructed)

Ingredients

• 1 lb beef sirloin, cut into cubes
• 1 zucchini, chopped
• 1 red pepper, chopped
• 1 red onion, chopped
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika

Instructions

1. Preheat oven to 425°F.
2. Toss beef and vegetables with olive oil, cumin, paprika, salt, and pepper. Spread evenly on sheet pan.
3. Roast 20 minutes, flipping halfway, until beef reaches preferred doneness.

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14. Garlic Butter Scallops with Spinach and Zucchini

Ingredients

• 1 lb sea scallops, patted dry
• 2 zucchini, sliced into half-moons
• 2 cups baby spinach
• 3 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F.
2. Toss zucchini with olive oil, salt, and pepper. Roast 10 minutes.
3. Mix melted butter and garlic. Add scallops to pan, drizzle butter mixture on top. Roast 10–12 minutes.
4. Add spinach during last 2 minutes until just wilted.

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15. Crispy Chickpeas with Roasted Veggies and Tahini

Ingredients

• 1 can chickpeas, drained and dried
• 1 red pepper, chopped
• 1 zucchini, chopped
• 3 tbsp olive oil
• ½ tsp cumin
• ½ tsp smoked paprika
• 2 tbsp tahini
• Juice of ½ lemon

Instructions

1. Preheat oven to 425°F.
2. Toss chickpeas and veggies with olive oil, cumin, paprika, salt, and pepper. Spread on sheet pan.
3. Roast 25–30 minutes until chickpeas are crispy.
4. Whisk tahini with lemon juice and drizzle over before serving.

(Tip: For strict low-carb, use chickpeas sparingly or swap with roasted cauliflower.)

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16. Baked Trout with Lemon, Herbs, and Olives

Ingredients

• 2 whole trout, cleaned
• 1 lemon, sliced
• 2 tbsp fresh thyme and oregano
• 3 tbsp olive oil
• ¼ cup green olives

Instructions

1. Preheat oven to 400°F.
2. Stuff trout with lemon slices and herbs. Place on sheet pan and drizzle with olive oil.
3. Scatter olives around fish.
4. Roast 20–25 minutes until fish is flaky.

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17. Rosemary Chicken with Mushrooms and Green Beans

Ingredients

• 4 chicken thighs
• 1 cup mushrooms, sliced
• ½ lb green beans
• 3 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 425°F.
2. Toss mushrooms and beans with olive oil, garlic, rosemary, salt, and pepper. Spread on sheet pan.
3. Place chicken on top, drizzle with more olive oil.
4. Roast 35–40 minutes until chicken is golden and cooked through.

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18. Mediterranean Stuffed Peppers (No Rice)

Ingredients

• 4 bell peppers, halved and seeded
• 1 lb ground beef or lamb
• ½ cup diced tomatoes
• 1 tbsp tomato paste
• 2 tbsp parsley, chopped
• ½ cup feta cheese
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Cook beef in a skillet until browned. Stir in tomatoes, tomato paste, parsley, salt, and pepper.
3. Stuff pepper halves with mixture. Place on sheet pan.
4. Top with feta, drizzle with olive oil, bake 25–30 minutes.

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19. Greek Chicken Sausage with Roasted Vegetables

Ingredients

• 1 lb chicken sausage, sliced into rounds
• 1 zucchini, chopped
• 1 red pepper, chopped
• 1 red onion, chopped
• 3 tbsp olive oil
• 1 tsp dried oregano

Instructions

1. Preheat oven to 400°F.
2. Toss vegetables with olive oil, oregano, salt, and pepper. Spread on sheet pan.
3. Add sausage slices on top.
4. Roast 20–25 minutes until veggies are tender and sausage is browned.

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20. Balsamic Chicken with Brussels Sprouts and Red Onion

Ingredients

• 4 chicken thighs
• 1 lb Brussels sprouts, halved
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 425°F.
2. Whisk olive oil, balsamic, garlic, salt, and pepper. Toss Brussels sprouts and onion with half the mixture. Spread on sheet pan.
3. Rub chicken with remaining mixture and place on pan.
4. Roast 35 minutes until chicken is cooked through and veggies caramelize.