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Sheet Pan Greek Chicken & Veggies
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}
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins



  • 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


  • 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).


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