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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!
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Prep Time: 15 minutes
Cook Time: 37 minutes
Marinade time: 2 hours
Total Time: 2 hours 52 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Mediterranean
Keyword: Chicken, Meal Prep
Servings: 4 meals
Calories: 454kcal
Author: Nick Quintero

Equipment

  • sheet pan

Ingredients

Marinade Ingredients

  • ⅓ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon chopped mint
  • 1 teaspoon dried oregano
  • ½ teaspoon dried dill
  • 1 teaspoon minced garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon 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 the marinade in a small mixing bowl. Stir well and divide in half. Place chicken into a medium mixing bowl and coat with ½ 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 the reserved marinade in a medium mixing bowl. Carefully remove aluminum from the 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.

Video

Nutrition

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