Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
If you’re craving a delicious and hassle-free dinner, this Sheet Pan Greek Chicken and Veggies is the perfect solution. This one-pan meal combines juicy marinated chicken with vibrant roasted vegetables for a Mediterranean-inspired dish that’s both hearty and healthy. With just 10 minutes of prep time, you can pop it in the oven and let the flavors meld together while you unwind or spend quality time with family. The colorful veggies and zesty marinade not only make for a visually appealing plate but also ensure everyone at the table will be asking for seconds. Enjoy the delightful Mediterranean flavors without spending hours in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp fresh 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
- In a bowl, mix olive oil, lemon juice, garlic, Greek seasoning, and apple cider vinegar to create the marinade. Add chicken and let it marinate for at least 10 minutes.
- Preheat your oven to 425°F (220°C). On a large sheet pan, combine sliced bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives with olive oil and seasonings.
- After marinating, place chicken on top of the veggies on the sheet pan.
- Roast in the oven for about 20 minutes until chicken is cooked through (internal temperature of 165°F) and veggies are tender.
- Serve warm with crumbled feta cheese and fresh parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg