Sheet Pan Greek Chicken & Veggies
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}
Ingredients
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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