Healthy Sheet Pan Greek Chicken & Veggies

Name: Healthy Sheet Pan Greek Chicken & Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 chicken breast; 2 cups bell pepper; 1 red onion; 1 cup zucchini; For the Marinade:; 4 cloves garlic; 2 tablespoons olive oil; 2 tablespoon lemon juice; 1 teaspoon oregano; 1 teaspoon basil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

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4.8

10 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4

Healthy Sheet Pan Greek Chicken & Veggies

Eric Kelley

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

4 chicken breast 5 oz, cut into small cubes
2 cups bell pepper any colors, cut into squares or slices
1 red onion cut into squares or slices, medium
1 cup zucchini broccoli, mushrooms, diced sweet potatoes or plum tomatoes (optional
For the Marinade:
4 cloves garlic minced
2 tablespoons olive oil
2 tablespoon lemon juice fresh
1 teaspoon oregano dried
1 teaspoon basil dried, or thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper

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Instructions

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Pre-Heat oven to 450F.
Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.
In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture.
Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving. Serve on rice, quinoa, with pita or alone with a fork. See below or tzatziki and pita pouch recipe.

Notes

*I use small 5 oz chicken breasts but sometimes it's hard to find small breasts if you shop at a supermarket. If the breasts are big, use two 8-10 oz breasts instead.