Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
Experience the delightful flavors of the Mediterranean with this Sheet Pan Greek Chicken and Veggies, an easy one-pan meal that combines juicy chicken and vibrant vegetables. Perfect for busy weeknights or special occasions, this dish is not only nutritious but also quick to prepare, making it a go-to favorite for families. With just 10 minutes of prep time and minimal cleanup, you can enjoy a wholesome dinner bursting with flavor. Customize it with your favorite seasonal vegetables for added variety. Serve hot, topped with crumbled feta cheese and fresh parsley for a delicious touch that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 3 garlic cloves (minced)
- 1 tbsp Greek seasoning
- 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 your oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red apple vinegar.
- Marinate the chicken in the mixture for at least 10 minutes.
- On a baking sheet, arrange sliced vegetables and drizzle with olive oil; season with oregano, salt, and pepper.
- Place marinated chicken on top of the veggies.
- Roast in the oven for about 20 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest before serving topped with feta cheese and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 120mg