Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

This Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal) is not only delicious but also incredibly simple to prepare. It’s perfect for weeknight dinners, meal prepping, or impressing guests. The marinated chicken pairs beautifully with roasted vegetables, delivering a burst of Mediterranean flavors in every bite. This meal stands out for its vibrant colors, healthy ingredients, and minimal cleanup, making it an ideal choice for busy families or anyone who loves flavorful food without the hassle.

Why You’ll Love This Recipe

• Quick Preparation: With just 10 minutes of prep time, this dish is ready to bake while you unwind.
• One-Pan Convenience: Everything cooks together on a single sheet pan, making clean-up a breeze.
• Versatile Ingredients: Feel free to swap in your favorite veggies or adjust the seasoning to suit your taste.
• Healthful Meal Option: Packed with lean protein and colorful vegetables, it’s a nutritious choice for any dinner.
• Bold Flavors: The combination of lemon juice, garlic, and Greek seasoning creates a mouthwatering taste that will keep you coming back for more.

Tools and Preparation

To get started on this easy one-pan meal, gather your tools and prepare your workspace. Having the right equipment makes cooking smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Whisk or fork
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: A sturdy baking sheet allows for even roasting of the chicken and veggies while preventing spills.
• Mixing bowl: Ideal for combining marinade ingredients and tossing the chicken with veggies efficiently.
• Knife: A sharp knife ensures precise cuts for even cooking and presentation.
• Cutting board: Provides a safe surface for chopping vegetables without damaging your counters.

Ingredients

This Sheet Pan Greek Chicken & Veggies is the ultimate easy, healthy, and flavorful dinner. With juicy marinated chicken, roasted vegetables, and bold Mediterranean flavors, it’s a meal you’ll want to make again and again.

For the Chicken Marinade

• 1.5 lbs boneless (skinless chicken breasts or thighs)
• 3 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 3 garlic cloves (minced)
• 1 tbsp Greek seasoning (oregano, thyme, salt, pepper)
• 1 tbsp red apple vinegar

For the Vegetables

• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (sliced)
• 1 small red onion (sliced)
• 1 cup cherry tomatoes
• ½ cup Kalamata olives

For Seasoning

• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

For Serving

• ½ cup crumbled feta cheese (for serving)
• Fresh parsley (optional garnish)

How to Make Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

Step 1: Prepare the Marinade

In a mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red apple vinegar. Whisk until well blended.

Step 2: Marinate the Chicken

Add the chicken breasts or thighs to the marinade. Ensure they are well coated. Let them marinate for at least 10 minutes while you prepare the vegetables.

Step 3: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 4: Prepare the Vegetables

On a baking sheet, toss together sliced red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and Kalamata olives. Drizzle with olive oil and sprinkle with dried oregano, salt, and black pepper. Mix well to combine.

Step 5: Add Chicken to Baking Sheet

Place the marinated chicken on top of the prepared vegetables on the baking sheet.

Step 6: Bake

Bake in the preheated oven for about 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The veggies should be tender yet slightly crisp.

Step 7: Serve

Remove from oven. Sprinkle crumbled feta cheese over everything before serving. Garnish with fresh parsley if desired. Enjoy your delicious Sheet Pan Greek Chicken and Veggies!

How to Serve Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

Serving Sheet Pan Greek Chicken and Veggies is simple yet delightful. This dish not only looks vibrant but also brings a burst of Mediterranean flavors to your table. Here are some creative serving suggestions.

Family Style

• Serve the chicken and vegetables directly from the pan for a rustic presentation. Garnish with fresh parsley for a pop of color.

Salad Bowl

• Create a refreshing salad bowl by placing the chicken and veggies over a bed of mixed greens. Drizzle with additional olive oil and lemon juice for added flavor.

Grain Base

• Serve the chicken and veggies over a base of cooked quinoa or brown rice. This adds texture and makes the meal more filling.

Pita Sandwiches

• Use warm pita bread to create sandwiches filled with chicken, vegetables, and a sprinkle of feta cheese. Add some tzatziki sauce for extra creaminess.

Meal Prep Containers

• Divide the leftovers into meal prep containers for easy reheating throughout the week. This is perfect for healthy lunches or quick dinners.

How to Perfect Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

Perfecting your Sheet Pan Greek Chicken and Veggies can elevate this easy one-pan meal even further. Here are some tips to ensure great results every time.

• Marinate Longer: Allow the chicken to marinate for at least 30 minutes or up to overnight in the fridge for deeper flavor.
• Use Fresh Ingredients: Opt for fresh vegetables whenever possible, as they provide better texture and taste compared to frozen ones.
• Avoid Overcrowding: Ensure the chicken and veggies have enough space on the sheet pan. Overcrowding can lead to steaming instead of roasting.
• Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
• Experiment with Spice: Feel free to add other spices like cumin or paprika for a unique twist on traditional flavors.
• Store Properly: If there are leftovers, store them in an airtight container in the fridge for up to three days to maintain freshness.

Best Side Dishes for Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

Pairing side dishes with your Sheet Pan Greek Chicken and Veggies can enhance your meal experience. Here are some tasty options that complement this dish perfectly.

1. Greek Salad: A classic combination of cucumber, tomatoes, olives, and feta cheese dressed in olive oil enhances the Mediterranean theme.
2. Tzatziki Sauce: This yogurt-based sauce adds creaminess and tanginess that’s perfect alongside roasted flavors.
3. Couscous Salad: Light and fluffy couscous mixed with herbs, lemon juice, and chopped veggies makes a refreshing side.
4. Roasted Potatoes: Crispy roasted potatoes seasoned with garlic and herbs offer a hearty addition that pairs well with chicken.
5. Steamed Green Beans: Simple yet nutritious, steamed green beans provide crunch without overpowering the main dish.
6. Pita Chips with Hummus: Crunchy pita chips served with creamy hummus create an inviting appetizer before your main course.
7. Grilled Asparagus: Lightly grilled asparagus drizzled with lemon juice adds elegance while keeping it healthy.
8. Quinoa Pilaf: Fluffy quinoa pilaf loaded with herbs provides a nutritious base that complements both chicken and veggies beautifully.

Common Mistakes to Avoid

When preparing your Sheet Pan Greek Chicken and Veggies, it’s easy to make some common errors that can affect the flavor and texture of your dish. Here are a few mistakes to watch out for:

• Not Marinating Long Enough: Skipping the marinating step or not allowing enough time can result in bland chicken. Aim for at least 30 minutes for maximum flavor.

• Overcrowding the Pan: Placing too many ingredients on your sheet pan can lead to steaming instead of roasting. Give everything enough space to caramelize properly.

• Ignoring Vegetable Sizes: Cutting vegetables into uneven sizes leads to uneven cooking. Ensure they are similar in size for consistent doneness.

• Using Old Spices: Outdated spices lose their potency and flavor. Check the freshness of your Greek seasoning before use for a vibrant taste.

• Skipping the Preheat: Not preheating your oven can affect cooking times and results in undercooked chicken or soggy veggies. Always preheat for best results.

• Forgetting to Check Doneness: Relying solely on cooking time without checking if the chicken is cooked through can lead to food safety issues. Use a meat thermometer to ensure it reaches 165°F (75°C).

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

• Place cooled portions in freezer-safe containers or bags.
• Freeze for up to 3 months.

Reheating Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

• Oven: Preheat oven to 350°F (175°C) and heat for about 15-20 minutes until warmed through.

• Microwave: Place on a microwave-safe plate, cover, and heat on medium power for 2-3 minutes.

• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about preparing Sheet Pan Greek Chicken and Veggies.

Can I use different vegetables?

Absolutely! Customize your sheet pan meal with any seasonal vegetables you enjoy, like asparagus or carrots.

Is this recipe suitable for meal prep?

Yes! This dish is perfect for meal prep as it stores well and reheats easily, making it an ideal choice for busy weeks.

How can I make this dish spicier?

To add some heat, consider including red pepper flakes or using spicy Greek seasoning during the marinating process.

What if I don’t have Greek seasoning?

You can create your own blend with dried oregano, thyme, garlic powder, and black pepper as a substitute.

Can I use other proteins?

Yes! Feel free to swap out chicken for turkey or even beef if you prefer a different flavor profile.

Final Thoughts

Sheet Pan Greek Chicken and Veggies is not only easy but also packed with flavor and nutrition. Its versatility allows you to customize it with various vegetables or proteins based on your preferences. Give this recipe a try; it might just become a favorite in your household!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

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• Author: Amelia
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Discover the vibrant flavors of the Mediterranean with this Sheet Pan Greek Chicken and Veggies, an easy one-pan meal that brings together juicy marinated chicken and colorful roasted vegetables. Perfect for busy weeknights, this dish requires minimal prep time of just 10 minutes and cooks on a single baking sheet, making cleanup a breeze. The combination of lemon juice, garlic, and aromatic Greek seasoning infuses the chicken with bold flavors while the fresh veggies offer a delightful crunch. Whether you’re meal prepping for the week or looking to impress guests, this nutritious and delicious recipe is sure to become a family favorite.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless skinless chicken breasts or thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves (minced)
• 1 tbsp Greek seasoning
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (sliced)
• 1 small red onion (sliced)
• 1 cup cherry tomatoes
• ½ cup Kalamata olives
• Optional: Feta cheese for serving

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Instructions

1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, Greek seasoning, and red apple vinegar for the marinade.
2. Coat chicken in marinade and let it sit while preparing vegetables.
3. Preheat oven to 400°F (200°C).
4. Toss sliced peppers, zucchini, onion, cherry tomatoes, olives with olive oil, oregano, salt, and pepper on a baking sheet.
5. Place marinated chicken on top of veggies.
6. Bake for about 20 minutes until chicken is cooked through (165°F) and veggies are tender.
7. Serve topped with crumbled feta cheese if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 380
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 41g
• Cholesterol: 110mg