Recipe: Sheet Pan Greek Chicken & Veggies

Sheet Pan Greek Chicken & Veggies

This Greek twist on my sheet pan chicken and veggies is ridiculously tasty and packed with flavor thanks to the delicious flavors of the mediterranean. To make the marinade, combine salt, pepper, oregano, rosemary, fresh lemon juice, olive oil, and garlic. Pour or brush the mixture over the chicken and veggies and bake for 15-20 minutes or until the bell peppers are lightly charred and the chicken is cooked.
Serve the chicken on rice, quinoa, in pita pockets with tzatziki (recipe below) or eat alone with a fork!

Sheet Pan Greek Chicken & Veggies



  • 4 5oz chicken breasts, cut into small cubes
  • 2 cups bell peppers any colors, cut into squares or slices
  • 1 medium red onion cut into squares or slices
  • 1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional)
For the marinade:
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Pre-Heat oven to 450F.
  2. Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.
  3. In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture.
  4. Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving. Serve on rice, quinoa, with pita or alone with a fork. See below or tzatziki and pita pouch recipe.

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