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Greek Sheet Pan Chicken and Veggies

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A hassle-free weeknight meal featuring tender chicken breasts and vibrant vegetables, infused with Greek flavors.

Ingredients

Scale
  • 1.5 – 2 lb boneless skinless chicken breasts
  • 1 medium zucchini
  • 1 medium red onion
  • 1 bell pepper
  • 24 oz baby potatoes
  • 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
  • 1 lemon
  • ½ cup crumbled feta cheese
  • Tzatziki and fresh herbs for serving

Instructions

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Cut chicken breasts into small, bite-sized strips.
  4. Chop the zucchini, red onion, and bell pepper into even pieces.
  5. Place the chicken and chopped vegetables into a large mixing bowl.
  6. Drizzle with olive oil and toss to ensure everything is evenly coated.
  7. In a separate bowl, combine kosher salt, dried oregano, garlic powder, onion powder, ground cumin, and paprika. Mix well.
  8. Sprinkle the seasoning mixture over the chicken and veggies, tossing thoroughly.
  9. Pour everything onto the prepared baking sheet and spread into an even layer.
  10. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.
  11. Remove from the oven and squeeze the juice from the lemon over the dish.
  12. Sprinkle crumbled feta on top and serve with tzatziki and fresh herbs.

Notes

For extra flavor, consider marinating the chicken before cooking. If you prefer crunchier veggies, add the baby potatoes halfway through cooking.

Nutrition

Find it online: https://sousviderecipe.com/greek-sheet-pan-chicken-veggies/