Sheet Pan Greek Chicken & Veggies

This Sheet Pan Greek Chicken & Veggies recipe makes for a flavourful meal that can be served in a number of different ways. It’s also super easy to make and can be cooked in 30 minutes. Perfect meal for those busy weeknights! {Gluten-free & paleo}

As I mentioned in my Lentil & Sweet Potato Thai Curry post earlier this week, we are ALL about the easy dinners these days.

Lately, I’ve been making quite a few sheet pan dinners since I can basically assemble it, pop it in the oven and go off and do other things all the while cooking up a delicious dinner.

This sheet pan Greek chicken recipe is a prime example of how easy can also equal delicious.

I recommend prepping this recipe in the morning, if possible, and letting the chicken and veggies soak in the mouthwatering Greek infused marinade for the day.

That way, when dinner rolls around, you just have to dump it on the sheet pan, bake and serve it up however you’d like!

Here’s How to Make Sheet pan Greek Chicken & Veggies Happen

First you’re going to need to dice the chicken breasts into 1-inch cubes.

Toss the chicken cubes into a large bowl or ziploc bag.

Next, slice the red onion and cherry tomatoes and add to the chicken. I usually cut the tomatoes in half but you could leave them whole if you’re short on time.

Next, mix up the marinade in a small bowl. Pour over the chicken and veggies and give it a quick toss so that everything is coated.

At this point you can either place the mixture in the fridge to marinate for a bit (I like to leave it for the day for the ultimate flavour packed dish).

Or if you’re really pressed for time, you could go and dump the mixture on a baking sheet and cook it right away.

I like to put down a piece of parchment paper on the baking sheet for easier clean up, but this is optional.

About half way through the cooking time, flip the chicken and veggies so that they get equal cooking on both sides.

And that’s it! Now you’re all ready to serve it up!

How to serve Sheet Pan Greek Chicken & Veggies

There’s a number of ways you can serve up this recipe.

• On rice topped with a sprinkle of feta and sliced kalamata olives.
• On a whole grain pita with the feta, olives and tzatziki (this is my favourite way). The tzatziki adds even more flavour to this dish (if that’s even possible)!
• Add the chicken and veggies to a romaine lettuce or spinach salad.
• Toss the chicken and veggies in with some quinoa or serve along with this Greek quinoa salad
• Serve it with a side of garlic roasted potatoes.

So many options!

The best thing about this meal is that you cook your chicken and veggies all at once and it’s up to you if you want to add the extra carbs on the side .

You can even leave off the feta and tzatziki if you don’t do dairy and it still tastes amazing!

This recipe also works really well for meal prepping. Make up a batch of the chicken, divide it among some meal prep containers along with your preferred sides and you’ve got a few lunches or dinners for the week.

And this recipe is so good, I would seriously eat it everyday.

How would you serve up this sheet pan Greek chicken?

More similar recipes

• Healthy Sheet Pan Chicken Fajitas
• Sheet Pan Sausage and Veggies
• BBQ Chicken Tostadas
• Pesto Chicken Stuffed Spaghetti Squash
• Chicken Feta Burgers
• Pesto Chicken Burgers

Did you make this recipe? Scroll down to leave a rating and review!

Course Main Course

Sheet Pan Greek Chicken & Veggies

By: Elysia

Servings 6 servings

This Sheet Pan Greek Chicken & Veggies recipe makes for a flavourful meal that can be served in a number of different ways. It's also super easy to make and can be cooked in 30 minutes. Perfect meal for those busy weeknights! {Gluten-free & paleo}

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

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Ingredients:

• 1 1/2 lbs chicken breast diced into 1-inch cubes
• 1 cup halved cherry tomatoes
• 1/2 red onion thinly sliced

For the marinade

• 3 tbsp olive oil
• 3 large garlic cloves minced (~ 3 tsp)
• 1 tbsp white wine vinegar or red wine or apple cider vinegar
• 3 tbsp lemon juice
• 1 1/2 tbsp dried oregano
• 1/2 tsp salt
• Black pepper

Optional (but highly recommended) garnishes:

• 1/4 cup sliced kalamata olives
• 1/4 cup crumbled feta cheese
• tzatziki

Instructions

• Preheat oven to 375 degrees F.
• Dice the chicken breasts into 1-inch cubes. Place the chicken cubes into a large bowl or ziploc bag.
• Next, slice the red onion thinly and halve the cherry tomatoes. Add to the bowl or bag with the diced chicken.
• Next, mix up the marinade in a small bowl. Pour over the chicken and veggies and give it a quick toss so that everything is coated.
• At this point you can either place the mixture in the fridge to marinate for a bit (I like to make it in the morning and leave it for the day to let those flavours infuse).
• If you’re really pressed for time, dump the mixture on a parchment paper-lined baking sheet and cook it right away for 25-30 minutes, flipping the chicken and veggies so that they get equal cooking on both sides.
• Serve over a bed of rice or pita with a sprinkle of olives, feta cheese and side of tzatziki, if desired (or see additional serving options above).

Nutrition

Calories: 247kcalCarbohydrates: 5gProtein: 26gFat: 14gSaturated Fat: 3gCholesterol: 80mgSodium: 537mgPotassium: 517mgFiber: 1gSugar: 2gVitamin A: 259IUVitamin C: 11mgCalcium: 80mgIron: 1mg

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