Description
Experience a burst of Mediterranean flavors with this Sheet Pan Greek Chicken and Veggies, an easy one-pan meal that brings together juicy marinated chicken and vibrant roasted vegetables. Perfect for busy weeknights or casual gatherings, this dish is not only quick to prepare but also offers a wholesome, nutritious option for dinner.
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 tbsp red apple vinegar
- 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
- 2 tbsp olive oil (for vegetables)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta cheese (for serving)
- Fresh parsley (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, Greek seasoning, and red apple vinegar to create the marinade.
- Add chicken to the marinade and coat thoroughly; let it sit while preparing veggies.
- On a baking sheet, arrange sliced peppers, zucchini, onion, cherry tomatoes, and olives. Drizzle with olive oil and season with oregano, salt, and pepper.
- Place the marinated chicken on top of the veggies.
- Roast in the oven for about 20 minutes until the chicken is cooked through (165°F internal temperature) and veggies are tender.
- Let rest briefly before serving; garnish with crumbled feta cheese and parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approx. 1/4 of the dish (about 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg