Sheet Pan Greek Chicken and Veggies
Elevate your dinner game with this Sheet Pan Greek Chicken and Veggies, a delightful one-pan meal that’s bursting with Mediterranean flavors. This easy-to-make dish features juicy marinated chicken paired with colorful roasted vegetables, making it perfect for busy weeknights or relaxed weekends. With minimal prep time and cleanup, you can savor every bite while enjoying more time with family and friends. Whether it’s a cozy dinner at home or a gathering with loved ones, this flavorful recipe is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves (minced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced)
- 1 small red onion (sliced)
- 1 cup cherry tomatoes
- ½ cup Kalamata olives
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, and Greek seasoning. Add chicken and toss to coat; marinate for at least 10 minutes.
- Chop the vegetables into bite-sized pieces.
- Arrange the marinated chicken on a baking sheet and scatter the vegetables around it.
- Drizzle additional olive oil over the veggies and sprinkle oregano, salt, and pepper.
- Roast for about 20 minutes until the chicken reaches an internal temperature of 165°F.
- Serve hot topped with crumbled feta cheese and garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg