Sheet Pan Greek Chicken and Vegetables

Roasted Greek Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables

This sheet pan Greek chicken and vegetable recipe gives a nod to Mediterranean cooking with tangy lemon and bright herbs like dill and fresh mint. Plenty of veggies add antioxidants and make this meal prep light, yet hearty!

Sheet Pan Greek Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables Ingredients:

For Marinade

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp chopped mint
  • 1 tsp dried oregano
  • 1/2 tsp dried dill
  • 1 tsp minced garlic
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

The remaining ingredients

  • 4 boneless skinless chicken breast, sliced into 2 inch pieces
  • 2 cups canned artichoke hearts, drained and halved lengthwise
  • 1 cup diced zucchini
  • 1 cup coarsely chopped red onion
  • 1 cup cherry tomatoes
  • 8 cups mixed greens

Sheet Pan Greek Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables

Roasted Greek Chicken and Vegetables

Sheet Pan Greek Chicken and Vegetables
Print Pin
0 from 0 votes

Sheet Pan Greek Chicken and Vegetables

This sheet pan Greek chicken and vegetables recipe gives a nod to Mediterranean cooking with tangy lemon and bright herbs like dill and fresh mint. Plenty of veggies add antioxidants and make this meal prep light, yet hearty!
Course dinner, Lunch, Main Dish
Cuisine Mediterranean
Keyword Chicken, Meal Prep
Prep Time 15 minutes
Cook Time 37 minutes
Marinade time 2 hours
Total Time 2 hours 52 minutes
Servings 4 meals
Calories 454

Equipment

  • sheet pan

Ingredients

Marinade Ingredients

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp chopped mint
  • 1 tsp dried oregano
  • 1/2 tsp dried dill
  • 1 tsp minced garlic
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Other Ingredients

  • 4 boneless skinless chicken breast sliced into 2 inch pieces
  • 2 cups canned artichoke hearts drained and halved lengthwise
  • 1 cup diced zucchini
  • 1 cup coarsely chopped red onion
  • 1 cup cherry tomatoes
  • 8 cups mixed greens

Instructions

  • Combine ingredients for marinade in a small mixing bowl. Stir well and divide in half. Place chicken into a medium mixing bowl and coat with 1/2 of marinade and stir. Cover and refrigerate 2-8 hours.
  • Preheat oven to 400º. Drain marinade from chicken and discard. Spread chicken on a parchment paper lined baking sheet and tent with aluminum foil. Bake 10 minutes.
  • While chicken bakes, toss veggies in reserved marinade in a medium mixing bowl. Carefully remove aluminum from baking sheet and spread veggies with chicken.
  • Return to oven and bake uncovered for 20 minutes. Turn oven to broil and broil for 5-7 minutes to lightly brown chicken and vegetables.
  • Serve chicken and roasted veggies hot or chilled over a bed of mixed greens.

Nutrition

Calories: 454kcal | Carbohydrates: 31g | Protein: 33.4g | Fat: 20.5g | Fiber: 12.8g

Be the first to comment on "Sheet Pan Greek Chicken and Vegetables"

Leave a comment

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.