Irresistible Sheet Pan Greek Chicken & Veggies Recipe

There’s something undeniably magical about the aroma of Sheet Pan Greek Chicken & Veggies wafting through your kitchen. Imagine tender chicken marinated in zesty lemon, aromatic herbs, and a colorful array of roasted veggies. Each bite bursts with flavors that dance on your palate, leaving you yearning for more. It’s the kind of dish that makes you feel like you’ve traveled to the sun-soaked shores of Greece without leaving your home. For more inspiration, check out this One Pot Chicken Meals recipe.

This delightful recipe is perfect for busy weeknights or lazy weekends when you’re craving comfort food but don’t want to spend hours slaving away in the kitchen. Picture a vibrant meal that not only satisfies your hunger but also makes you look like a culinary genius to your friends and family. Get ready to impress everyone with minimal effort while enjoying a wholesome feast!

Ingredients for Sheet Pan Greek Chicken & Veggies

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts, adjusting depending on how many people you’re feeding.
• Fresh Garlic: Choose firm, fresh garlic cloves for optimal flavor.
• Lemon Juice: Freshly squeezed lemon juice brings brightness and acidity; bottled juice won’t do it justice.
• Olive Oil: Use high-quality extra virgin olive oil for its rich taste and health benefits.
• Dried Oregano: This herb adds an authentic Greek flavor; fresh oregano works too if you have it available.
• Bell Peppers: A mix of red, yellow, and green peppers adds color and sweetness; choose your favorites!
• Zucchini: Slice into half-moons for tenderness and great texture alongside the chicken.
• Red Onion: The sweetness of red onion complements the savory flavors beautifully; chop them into wedges.
• Salt and Pepper: Season generously to enhance all the flavors in the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Greek Chicken & Veggies

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). While it’s heating up, grab a large baking sheet and lightly spray it with nonstick cooking spray so nothing sticks when you’re ready to serve.

Step 2: Marinate the Chicken

In a medium bowl, combine minced garlic, lemon juice, olive oil, dried oregano, salt, and pepper. Whisk them together until well mixed. chicken parm cottage cheese bowl Add the chicken breasts to this flavorful bath and let them marinate while you chop your veggies.

Step 3: Chop Your Veggies

Slice those bell peppers into strips, chop zucchini into half-moons, and cut red onion into wedges. Toss all these colorful veggies into a separate bowl with olive oil, salt, and pepper until they are evenly coated.

Step 4: Assemble Everything

Place the marinated chicken breasts onto one side of the prepared baking sheet. Arrange the seasoned veggies on the other side of the tray in a single layer so they roast evenly.

Step 5: Roast Away!

Slide that baking sheet into your preheated oven and let everything roast together for about 25-30 minutes or until the chicken reaches an internal temperature of at least 165°F (75°C) and vegetables are tender.

Step 6: Serve It Up

Once everything is cooked through and beautifully golden brown, transfer to plates! You can drizzle any leftover marinade over top for an added kick of flavor.

Get ready to sit back while everyone raves about how delicious this Sheet Pan Greek Chicken & Veggies turned out! It’s not just food; it’s an experience!

Perfecting the Cooking Process

To achieve perfection, start by marinating the chicken while you chop your veggies. Sear the chicken first to lock in juices, then roast everything together. This sequence ensures your chicken is tender and your veggies are perfectly caramelized.

Add Your Touch

Feel free to swap out vegetables based on your preferences! Try zucchini or bell peppers instead of broccoli, or add olives for a salty kick. Experiment with spices like oregano or paprika to give it your own flair.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350 degrees Fahrenheit for about 15 minutes until warmed through, keeping that juicy flavor intact.

Sharing this recipe with friends one evening led to rave reviews from everyone at the table, who couldn’t get enough of the vibrant flavors and colors! It’s a meal that truly brings people together.

FAQs

What is the best way to prepare Sheet Pan Greek Chicken & Veggies?

To prepare Sheet Pan Greek Chicken & Veggies, start by preheating your oven to 400°F (200°C). Marinate chicken pieces in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes. While the chicken marinates, chop vegetables like bell peppers, zucchini, and red onion. Arrange the marinated chicken and veggies on a baking sheet. Roast for about 25-30 minutes until the chicken is fully cooked and the vegetables are tender. This method ensures a flavorful and juicy meal with minimal cleanup.

Can I use different vegetables in this recipe?

Absolutely! One of the best aspects of Sheet Pan Greek Chicken & Veggies is its versatility. You can substitute or add various vegetables such as asparagus, cherry tomatoes, or carrots based on your preferences or seasonal availability. Just keep in mind that different vegetables may require slightly different cooking times to achieve optimal tenderness and flavor. Experiment with your favorite veggies to create a personalized version of this delicious dish.

How do I store leftovers from Sheet Pan Greek Chicken & Veggies?

Store any leftovers from your Sheet Pan Greek Chicken & Veggies in an airtight container in the refrigerator. They will remain fresh for up to three days. When reheating, you can use a microwave or place them back in the oven at a low temperature. Adding a splash of broth or water can help retain moisture during reheating. Enjoying this dish again will give you the same delightful flavors without compromising quality.

Is it possible to make Sheet Pan Greek Chicken & Veggies ahead of time?

Yes, you can prep your Sheet Pan Greek Chicken & Veggies ahead of time! Marinate the chicken and chop the vegetables a day before cooking. Store them separately in the refrigerator until you’re ready to bake. This makes meal prep efficient while allowing flavors to deepen overnight. Simply arrange everything on a baking sheet when you’re ready to cook, making dinner quick and hassle-free. For more inspiration, check out this Parmesan Crusted Chicken Sheet Pan Dinner recipe.

Conclusion for Sheet Pan Greek Chicken & Veggies

Sheet Pan Greek Chicken & Veggies offers a simple yet flavorful way to enjoy a balanced meal with minimal effort. By using fresh ingredients like chicken and seasonal vegetables, you create a nutritious dish that’s perfect for busy nights. The one-pan method not only saves time on cleanup but also allows flavors to meld beautifully during cooking. chicken shawarma bowl recipe Whether you’re preparing it for family dinners or meal prepping for the week, this recipe is sure to satisfy everyone at your table. Enjoy your culinary adventure!

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Sheet Pan Greek Chicken & Veggies

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Sheet Pan Greek Chicken & Veggies is a vibrant, one-pan meal that brings the flavors of Greece to your dinner table with minimal effort. Tender boneless chicken breasts marinated in zesty lemon and aromatic herbs roast alongside a colorful mix of bell peppers, zucchini, and red onion. This dish not only satisfies cravings but also impresses guests, making it perfect for busy weeknights or relaxed weekends. With its delightful balance of taste and nutrition, you’ll feel like a culinary star!

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 cloves fresh garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• 2 tsp dried oregano
• 2 bell peppers (red and yellow), sliced
• 1 medium zucchini, sliced into half-moons
• 1 medium red onion, cut into wedges
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C) and prepare a large baking sheet with nonstick spray.
2. In a bowl, whisk together garlic, lemon juice, olive oil, oregano, salt, and pepper. Marinate chicken in this mixture for at least 30 minutes.
3. While the chicken marinates, chop the bell peppers, zucchini, and red onion. Toss them with olive oil, salt, and pepper.
4. Arrange the marinated chicken on one side of the baking sheet and the seasoned vegetables on the other side.
5. Roast for about 25-30 minutes until the chicken reaches an internal temperature of at least 165°F (75°C) and the veggies are tender.
6. Serve warm, optionally drizzling leftover marinade over the dish.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 chicken breast with veggies (approx. 350g)
• Calories: 373
• Sugar: 5g
• Sodium: 310mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 43g
• Cholesterol: 94mg