If you’re looking for a meal that’s as convenient as it is delicious, let me tell you about my go-to sheet pan Greek chicken veggies! Seriously, it’s a lifesaver on busy weeknights. Just toss everything on a single sheet pan, and you’ve got a wholesome dinner with minimal cleanup. Plus, the combination of juicy chicken and vibrant, fresh vegetables makes this dish not only satisfying but also packed with nutrients. I love that I can switch up the veggies based on what’s in season or what I have on hand. The flavors of the lemon and oregano really bring everything to life, and trust me, your family will be asking for seconds. So let’s get cooking—this is one meal you don’t want to miss out on!
Ingredients List
- 4 chicken breasts, boneless and skinless
- 2 cups bell peppers, sliced (feel free to mix colors for a vibrant look!)
- 1 cup red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil (extra virgin for that rich flavor)
- 2 tablespoons lemon juice (freshly squeezed is always best!)
- 2 teaspoons dried oregano (it really gives that authentic Greek taste)
- Salt and pepper to taste (don’t be shy with the seasoning!)
How to Prepare Sheet Pan Greek Chicken Veggies
Preheat the Oven
First things first—preheat your oven to 400°F (200°C). Preheating is super important because it ensures that your chicken cooks evenly and gets that lovely golden color. While the oven is heating up, you can get everything else ready!
Prepare the Marinade
Now let’s make that delicious marinade! In a medium bowl, combine the olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper. Give it a good whisk until everything is nicely blended. This step is crucial because it infuses the chicken with that zesty, Mediterranean flavor that you’ll absolutely love!
Coat the Chicken
Next, take your chicken breasts and coat them generously with the marinade. If you have a bit of time, let them marinate for at least 30 minutes—this really helps to enhance the flavor. Just make sure to reserve a little marinade for the veggies!
Arrange on Sheet Pan
Grab a large sheet pan and place the marinated chicken in the center. Now, scatter those colorful sliced bell peppers, red onion, zucchini, and halved cherry tomatoes around the chicken. Drizzle the remaining marinade over the veggies to give them a flavor boost. It’s all about that even distribution!
Baking Instructions
Pop the sheet pan in the preheated oven and bake for about 25-30 minutes. You want the chicken to be cooked through, reaching an internal temperature of 165°F (75°C). Don’t rush this step—your taste buds will thank you later for that perfectly cooked chicken!
Resting Period
Once it’s out of the oven, let the chicken rest for about 5 minutes before serving. This resting period is key to keeping the chicken juicy and tender. Trust me, you’ll want every bite to be packed with flavor and moisture!
Nutritional Information
Now, let’s talk about the nutrition in this amazing sheet pan Greek chicken veggies! While these values can vary slightly based on the specific ingredients you use, here’s a rough estimate per serving:
- Calories: 350
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 600mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 5g
- Protein: 40g
This dish is not just tasty; it’s a healthy option packed with lean protein and fresh veggies. Enjoy this guilt-free meal that’s as good for your body as it is for your taste buds!
Why You’ll Love This Recipe
- Quick and easy to prepare—ideal for busy weeknights!
- One pan means minimal cleanup, so you can spend more time enjoying your meal.
- Healthy and balanced, featuring lean protein and a rainbow of fresh vegetables.
- Zesty flavors from the lemon and oregano make every bite a delight.
- Versatile—feel free to swap in your favorite seasonal veggies!
- Perfect for meal prep; leftovers taste great the next day!
- Gluten-free and packed with protein, making it a satisfying option for everyone.
Tips for Success
To make your sheet pan Greek chicken veggies truly shine, here are some tried-and-true tips that I swear by!
- Marinate for Maximum Flavor: If you can, let the chicken marinate for a few hours or even overnight. This allows the flavors to really penetrate the meat, making it extra juicy and delicious. Trust me, it’s worth the wait!
- Use Fresh Veggies: Always go for fresh, in-season vegetables when possible. They not only taste better but also add vibrant color to your dish. Think bell peppers, zucchini, asparagus—whatever looks good at the market!
- Cut Veggies Evenly: Make sure to slice your vegetables into similar sizes so they cook evenly. Nobody wants a half-raw zucchini next to perfectly roasted chicken!
- Experiment with Herbs: Feel free to get creative with your herbs! Fresh herbs like parsley or dill can add a lovely touch. Just sprinkle them on before serving for a burst of freshness.
- Don’t Skip the Resting Time: Seriously, let that chicken rest after it comes out of the oven! This short wait is essential for keeping it juicy. If you cut into it too soon, all those delicious juices will run out.
- Customize Your Marinade: Don’t hesitate to tweak the marinade! Add a splash of balsamic vinegar for a sweet twist or a pinch of red pepper flakes for a kick. Make it your own!
With these tips in your back pocket, you’ll be well on your way to making a fantastic meal that everyone will love!
Variations of Sheet Pan Greek Chicken Veggies
One of the best things about this sheet pan Greek chicken veggies recipe is how adaptable it is! You can easily switch things up based on what you have on hand or what flavors you’re craving. Here are some of my favorite variations that you can try:
- Seasonal Veggies: Swap out the bell peppers and zucchini for seasonal favorites! Think asparagus in the spring, Brussels sprouts in the fall, or even sweet potatoes for a hearty twist.
- Herb Infusions: While oregano is a classic, don’t hesitate to experiment with other herbs! Fresh thyme, rosemary, or even basil can add a new dimension to the dish. Just sprinkle them over the chicken before baking for an aromatic punch!
- Spice It Up: If you’re feeling adventurous, add a pinch of red pepper flakes or smoked paprika to the marinade for a bit of heat and depth. You can also try adding a dash of cumin for a warm, earthy flavor.
- Different Proteins: Feeling like a change from chicken? Try using boneless pork chops or even firm tofu for a vegetarian option. Just adjust the cooking time as needed to ensure everything is cooked properly!
- Citrus Variations: Instead of just lemon juice, add some orange juice or zest into your marinade for a sweet and tangy twist. It brightens up the flavors beautifully!
- Mix Up the Marinade: Get creative with your marinade! Consider adding honey for a touch of sweetness or Dijon mustard for a bit of tang. This allows you to customize the flavor profile to suit your taste!
So go ahead—play around with these variations and make this dish your own. The possibilities are endless, and I’m sure you’ll discover a new favorite combination! Happy cooking!
Storage & Reheating Instructions
After enjoying your delicious sheet pan Greek chicken veggies, you might be wondering how to store those tasty leftovers. Don’t worry, I’ve got you covered! First, let the dish cool to room temperature before storing. Then, transfer any uneaten chicken and veggies into an airtight container. They’ll keep well in the fridge for up to 3 days—perfect for an easy lunch or dinner later in the week!
When it comes to reheating, I recommend using the oven to maintain that lovely texture. Preheat your oven to 350°F (175°C), spread the leftovers on a baking sheet, and warm them up for about 10-15 minutes. This way, you’ll get that roasted flavor back, and the chicken will stay juicy. If you’re in a rush, you can also use the microwave; just be careful not to overheat it, or you might end up with dry chicken. Heat it in short bursts, stirring occasionally until warmed through.
And remember, if you want to change things up, you can toss the reheated chicken and veggies into a salad or wrap for a whole new meal experience. Enjoy those leftovers—you’ll be glad you did!
Print
Sheet Pan Greek Chicken Veggies: 7 Simple Steps to Savor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and healthy sheet pan meal featuring Greek chicken and assorted vegetables.
Ingredients
- 4 chicken breasts
- 2 cups bell peppers, sliced
- 1 cup red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper.
- Coat chicken breasts in the mixture.
- Place chicken on a sheet pan.
- Add vegetables around the chicken on the sheet pan.
- Drizzle remaining marinade over vegetables.
- Bake for 25-30 minutes or until chicken is cooked through.
- Let it rest for 5 minutes before serving.
Notes
- Use any seasonal vegetables you prefer.
- Marinate chicken for a few hours for more flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: sheet pan greek chicken veggies
