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Sheet Pan Greek Chicken with Roasted Veggies

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Experience a burst of Mediterranean flavors with this easy and delicious sheet pan Greek chicken and roasted veggies recipe. Juicy, marinated chicken breasts are paired with vibrant bell peppers, zucchini, and red onions, all roasted to perfection. Perfect for a casual dinner party or a cozy family meal, this dish not only satisfies your taste buds but also offers beautiful presentation. Enjoy extra time to relax while this flavorful meal cooks in the oven!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 bell peppers (mixed colors), sliced
  • 1 large red onion, cut into wedges
  • 1 medium zucchini, sliced into half-moons

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
  3. Add chicken breasts to the marinade and ensure they are well coated. Let marinate for at least 15 minutes.
  4. While marinating, chop the bell peppers, onion, and zucchini. Toss them in the remaining marinade until well coated.
  5. On a parchment-lined baking sheet, arrange the marinated chicken in the center and surround it with the veggies.
  6. Roast in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and veggies are golden brown.

Nutrition

Keywords: Customize vegetables based on personal preference; consider using broccoli or carrots as alternatives. For added flavor, sprinkle feta cheese on top before serving. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://flavorinside.com/irresistible-sheet-pan-greek-chicken-with-roasted-veggies/