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Greek Chicken Sheet Pan Meal

The Menu Maid
This bright and colorful Greek Sheet Pan Chicken Meal is bursting with flavor in every single bite. Chicken breast and veggies roast with a zesty herby dressing, then topped with fresh tomatoes, Kalamata olives, and tangy feta cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting time 15 minutes
Course Dinner
Cuisine Greek
Servings 4
Calories 481 kcal

Ingredients
  

Marinade/dressing

  • 1/2 cup olive oil
  • 1 large lemon juiced
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 1/4 tsp kosher salt
  • 1 tsp black pepper

Chicken and veggies

  • 4 thin boneless skinless chicken breasts if using chicken thighs see recipe notes below
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium zucchini, sliced 1/2-inch thick
  • 1 yellow bell pepper, diced in 1-inch pieces
  • 1 small red onion, sliced into 1/2-inch wedges
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives
  • 1/4-1/2 cup feta cheese I used the basil and herb
  • fresh herbs like chopped parsley and/or basil

Instructions
 

Preheat oven to 425℉.

  • Combine all the marinade ingredients together in a small bowl and set aside.
  • Add chicken breasts to a large Ziploc bag and pour 1/2 the marinade over the chicken. Seal and give it a good shake. Place in the refrigerator for at least 15-minutes or up to 24 hours.
  • To a large sheet pan add the sweet potatoes, zucchini, bell pepper, and red onion. Pour the remaining marinade over the veggies and toss until well coated.
  • Nestle the chicken breasts on the sheet pan making sure they are not sitting on top of the veggies. Roast in the oven for 30-minutes. Remove and scatter the top with tomatoes, olives, and feta cheese. Roast another 5-10-minutes.
  • Top with fresh parsley or basil and serve.

Notes

Tips:
 
  • Other fresh veggies that work well with this sheet pan dinner are, mushrooms, broccoli, cauliflower and green beans.
  • Make ahead by marinating the chicken the night before and prepping the veggies. All that’s left to do is toss the veggies in the dressing and roast everything together.
  • Chicken thighs can be used for this recipe but make sure they are boneless and skinless. You’ll want to roast the chicken separately on the sheet pan for 10-minutes then add your veggies and finish cooking per the instructions.
  • Use parchment paper or foil on the sheet pan for an even faster clean-up.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Nutrition Facts
Servings: 4
Amount per serving  
Calories 481
% Daily Value*
Total Fat 31.1g 40%
Saturated Fat 5.4g 27%
Cholesterol 63mg 21%
Sodium 413mg 18%
Total Carbohydrate 26.2g 10%
Dietary Fiber 5.6g 20%
Total Sugars 10.1g  
Protein 28.8g  
Vitamin D 0mcg 0%
Calcium 103mg 8%
Iron 5mg 26%
Potassium 710mg 15%
Keyword Chicken breasts, Chicken dinner, Dinner ideas, Feta Cheese, Greek, Healthy recipe, Kalamata olives, Sheet pan meals, sweet potatoes, tomatoes