Sheet Pan Greek Chicken and Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
Greek
Sheet Pan Greek Chicken and Veggies
Description
This recipe involves arranging chicken breasts and a medley of vegetables—red onion chunks, sliced zucchini, cherry tomatoes, kalamata olives, and sliced pepperoncinis—on a greased baking sheet. A Greek-inspired dressing made from olive oil, white wine vinegar, lemon juice, minced garlic, oregano, basil, cumin, salt, and paprika is drizzled over the chicken and vegetables. The vegetables are lightly tossed to ensure even coating.
Baked at 375°F, the chicken cooks through and stays juicy while the vegetables roast tender. The dressing's blend of spices and acidity infuses both protein and vegetables with classic Greek flavors. After baking, the dish is finished with crumbled feta cheese that adds a creamy, salty contrast to the roasted ingredients.
This sheet pan method simplifies cooking while delivering a hearty meal suitable for weeknight dinners. The combination of ingredients provides a meal rich in flavor and texture with minimal cleanup. Serving as-is creates a balanced plate, though it can be accompanied by rice or bread if desired.
Ingredients
Chicken and Vegetables
- 4 chicken breast boneless skinless
- 1 medium red onion cut into chunks
- 2 medium zucchini sliced
- 1 pint tomatoes cherry or grape
- 1 cup kalamata olives pitted
- 1/4 cup Pepperoncini sliced
- 1/2 cup feta cheese crumbled
Greek Dressing
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 5 teaspoons garlic about 5 cloves, minced
- 2 teaspoons oregano dried
- 1 teaspoon basil dried
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1 teaspoon paprika
Instructions
- Preheat oven to 375 degrees Fahrenheit, and lightly grease a 13x18-inch baking sheet.
- Lay 4 boneless skinless chicken breasts out onto the pan evenly spaced apart.
- Cut 1 medium red onion into bite-size chunks and slice 2 medium zucchini, about 1/4-inch thick. Spread out the onion, zucchini slices, 1 pint cherry or grape tomatoes, and 1 cup pitted kalamata olives onto the pan, surrounding the chicken. Sprinkle 1/4 cup sliced pepperoncinis on top of the chicken.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 5 teaspoons minced garlic, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon ground cumin, 1 teaspoon salt, and 1 teaspoon paprika
- Drizzle the dressing over both the chicken and veggies. Give the veggies a quick toss to coat.
- Bake in the preheated oven for around 35 minutes, or until chicken reaches an internal temperature of 165℉.
- Remove the pan from the oven and sprinkle with 1/2 cup crumbled feta cheese. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 1479mg | 62% |
| Potassium | 1083mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1319IU | 26% |
| Vitamin C | 58mg | 64% |
| Calcium | 187mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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