Description
This Greek sheet pan chicken dinner is a healthy and effortless one-pan meal that’s made with juicy chicken breast, roasted vegetables, creamy feta, kalamata olives, and bold Mediterranean flavors.
Ingredients
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- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 4-5 garlic cloves, thinly sliced or minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 1 medium red onion, halved and sliced
- 1 medium bell pepper, seeded and chopped (any color you like)
- 1 medium zucchini, halved and sliced
- 1 pint cherry or grape tomatoes (about 2 cups)
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 1/4 cup pitted kalamata olives
- 1/4 cup crumbled feta cheese
- 2-3 tablespoons fresh chopped parsley or dill
- Tzatziki sauce, for serving
Instructions
- Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, fresh lemon juice, fresh lemon zest, garlic, oregano, thyme, basil, salt, cinnamon, rosemary, and black pepper.
- On a large, rimmed sheet pan, add the onion, bell pepper, zucchini, and cherry tomatoes. Drizzle 3 tablespoons of the prepared marinade over the vegetables and toss to combine. Bake the vegetables for 15 minutes.
- Meanwhile, in a medium bowl, combine the diced chicken with the rest of the seasoning mixture (about 4 tablespoons). Let sit at room temperature for 10 to 15 minutes while the vegetables cook.
- Remove the baking sheet from the oven and use a spatula to toss the veggies. Add the chicken and olives. Bake for 18 to 20 minutes, or until the chicken is fully cooked. Garnish with the crumbled feta and fresh parsley. Serve with warm pita bread, rice, or tzatziki sauce if desired.
Notes
- Leftovers: Allow the chicken and vegetables to cool slightly, then store in an airtight container in the fridge for up to 3 days.
- Reheating instructions: Reheat in a 350°F (175°C) oven for 10 to 20 minutes. Add a splash of water or chicken broth (about 1 to 2 tablespoons) on the sheet pan, then cover tightly with foil. This will keep the chicken moist and prevent it from drying out while baking. Or you can microwave individual portions until heated through.
- Why is there so much liquid at the bottom of my sheet pan? The chicken will release its natural juices while cooking, which makes the vegetables flavorful and tender. It tastes delicious scooped up with warm pita bread or served over rice. You can drain off the excess liquid before serving if desired. If you prefer the vegetables to get nicely charred, use two quarter sheet pans (9” x 13”): one for the vegetables and one for the chicken so they cook separately.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek