This Sheet Pan Greek Chicken & Veggies recipe is a delightful way to enjoy a healthy meal with minimal fuss. Featuring tender chicken breasts paired with vibrant vegetables, this dish embodies the Mediterranean’s fresh flavors. You’ll love how everything cooks together on one pan, making clean-up a breeze while delivering on taste and nutrients.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 34 grams
- Carbohydrates: 12 grams
- Fat: 18 grams
- Fiber: 3 grams
- Sugar: 3 grams
- Sodium: 450 mg
Why Make This Sheet Pan Greek Chicken & Veggies
This Sheet Pan Greek Chicken & Veggies recipe is perfect for busy weeknights or a quick weekend meal when you don’t want to spend hours in the kitchen. The flavors of olive oil, garlic, and fresh lemon juice enhance the dish, while the cherry tomatoes and bell peppers add sweetness and color to your plate. Plus, the one-pan method means you can enjoy a nutritious meal without the hassle of multiple pots and pans. Clean-up is easy, making this recipe a winner in every household!
How to Make Sheet Pan Greek Chicken & Veggies
## Ingredients:
- 4 chicken breasts
- 2 cups cherry tomatoes
- 1 bell pepper (any color), chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
## Directions:
-
Step 1: Preparation
Preheat the oven to 400°F (200°C). While it’s heating, prepare your ingredients for easy assembly.
-
Step 2: Mixing
In a large bowl, combine chicken breasts, cherry tomatoes, bell pepper, zucchini, and red onion.
-
Step 3: Cooking
Drizzle with olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss everything together until the chicken and veggies are well coated. Arrange the mixture on a sheet pan in a single layer.
-
Step 4: Finishing
Squeeze lemon juice over the top. Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender. Serve warm and enjoy!
How to Serve Sheet Pan Greek Chicken & Veggies
Serve this dish right off the pan for a casual family dinner. It pairs wonderfully with a simple side salad or a serving of warm couscous for a more filling meal. You can also top it with feta cheese or a dollop of tzatziki for extra flair!
How to Store Sheet Pan Greek Chicken & Veggies
To store leftovers, allow the meal to cool completely, then transfer it to an airtight container. It can last in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Expert Tips for Perfect Sheet Pan Greek Chicken & Veggies
- Ensure your chicken breasts are of uniform thickness for even cooking.
- Don’t overcrowd the sheet pan; it allows the veggies to roast nicely instead of steaming.
- Feel free to substitute the vegetables based on what’s in season. Asparagus, broccoli, and eggplant work great too.
- For extra flavor, marinate the chicken with olive oil, lemon juice, and spices for a few hours before cooking.
Delicious Variations
- Mediterranean Twist: Add black olives and artichoke hearts for a Mediterranean flair.
- Spicy Kick: Incorporate red pepper flakes or a dash of hot sauce for heat.
- Herb Lovers: Try adding fresh herbs like basil or parsley right before serving for an aromatic lift.
Frequently Asked Questions
-
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add more flavor and moisture to the dish. Just adjust the cooking time slightly. -
What if I don’t have fresh lemon juice?
You can substitute it with vinegar, like red wine or apple cider, but fresh lemon juice really brightens the flavors. -
Can I prepare this dish ahead of time?
Yes! You can chop the veggies and marinate the chicken earlier in the day. Just store them in the fridge until you’re ready to cook. -
What should I do if my veggies are overcooked?
Keep an eye on your bake time. If you find your veggies are soft, try reducing the cooking time or adding them to the pan halfway through. -
How do I know when the chicken is done?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
Conclusion
This Sheet Pan Greek Chicken & Veggies is not just a meal; it’s an experience. It’s an excellent choice for those looking to create delicious, wholesome home-cooked meals with ease. With its colorful presentation and vibrant flavors, this recipe is sure to impress family and friends alike. So, why not try it tonight? You might just discover your new favorite weeknight dinner!
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Sheet Pan Greek Chicken & Veggies
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful and healthy meal featuring tender chicken breasts paired with vibrant vegetables, embodying fresh Mediterranean flavors. This one-pan recipe makes clean-up easy while delivering great taste and nutrients.
Ingredients
- 4 chicken breasts
- 2 cups cherry tomatoes
- 1 bell pepper (any color), chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C). Prepare your ingredients for easy assembly while the oven heats.
- In a large bowl, combine chicken breasts, cherry tomatoes, bell pepper, zucchini, and red onion.
- Drizzle with olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss until well coated.
- Arrange the mixture on a sheet pan in a single layer and squeeze lemon juice over the top.
- Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender. Serve warm and enjoy!
Notes
Ensure chicken breasts are of uniform thickness for even cooking. You can substitute vegetables according to what’s in season. Marinating chicken for a few hours can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg
