Greek Sheet Pan Chicken and Veggies

The aroma of spices and roasted vegetables fills the kitchen, transporting me straight to the sunny Mediterranean coast. Greek Sheet Pan Chicken and Veggies is a vibrant, hassle-free dish that takes just 30 minutes to prepare and bake. The combination of chicken and seasonal veggies creates a mouthwatering, nutritious meal that pleases any palate.

This recipe is perfect for busy weeknights or leisurely weekends. It’s an excellent choice for meal prepping or serving at gatherings, and leftovers can easily be stored for quick lunches.

Why You’ll Love This Recipe

• Easy one-pan meal that simplifies cleanup.
• Juicy chicken combined with perfectly roasted vegetables.
• Flavor-packed spices create a delightful harmony.
• Great for meal prep and quick reheating.

What You’ll Need

Gather your ingredients to create this delicious dish.

For the Chicken

• 1.5 – 2 lb boneless skinless chicken breasts, cut into bite-sized strips

For the Vegetables

• 1 medium zucchini, cut into bite-sized pieces
• 1 medium red onion, cut into bite-sized pieces
• 1 bell pepper, cut into bite-sized pieces
• 24 oz baby potatoes, halved

For the Dressing

• 2 tbsp olive oil
• 2 tsp kosher salt
• 2 tsp dried oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp paprika

For Serving

• 1 lemon, juiced
• ½ cup crumbled feta cheese
• Tzatziki and fresh herbs for serving

Use any variety of bell pepper for color.

Substitutions & Swaps

• Chicken breasts can be replaced with thighs.
• Zucchini can be swapped for yellow squash.
• Feta cheese can be substituted with goat cheese.
• Baby potatoes can be replaced with sweet potatoes.

How to Make It

It’s quick and straightforward to create a flavorful dinner!

Preheat the oven

Preheat oven to 400°F and line a baking sheet with parchment paper.

Prepare the ingredients

Cut the chicken breast into small bite-sized strips. Cut all of the veggies into small, bite-sized pieces ensuring that they are even in size so that they cook evenly.

Toss and season

Place chicken and veggies in a large mixing bowl and toss in olive oil. Combine all spices in a separate bowl and then toss the chicken and veggies in the spice mixture.

Bake

Pour ingredients onto the sheet pan and bake at 400°F for 25-30 minutes, or until the chicken is cooked through and veggies are tender.

Finish and serve

Remove from oven, squeeze juice from the lemon on top, and immediately top with crumbled feta so it melts slightly from the heat of the meal. Serve with a dollop of tzatziki and fresh herbs.

How to Store It

Fridge: Store in an airtight container for 3-4 days.
Freezer: No, as veggies may become mushy.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Cut veggies uniformly to ensure even cooking.
• Experiment with different vegetables for variety.
• Serve immediately for best flavor and texture.

Serving Suggestions

• Pair with warm pita bread and a salad.
• Serve at a casual family dinner or gathering.
• Perfect with a glass of white wine for a special evening.