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!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet with nonstick spray.
- In a bowl, whisk together garlic, lemon juice, olive oil, oregano, salt, and pepper. Marinate chicken in this mixture for at least 30 minutes.
- While the chicken marinates, chop the bell peppers, zucchini, and red onion. Toss them with olive oil, salt, and pepper.
- Arrange the marinated chicken on one side of the baking sheet and the seasoned vegetables on the other side.
- 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.
- 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