Sheet Pan Greek Chicken and Veggies
A simple and flavorful one-pan meal featuring juicy chicken and colorful roasted vegetables, inspired by Greek cuisine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts
- 2 cups mixed vegetables (bell peppers, zucchini, red onion, cherry tomatoes)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Feta cheese for topping (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine olive oil, lemon juice, dried oregano, salt, and pepper in a large bowl to create the marinade.
- Add the chicken breasts to the bowl and coat them thoroughly with the marinade.
- Arrange the marinated chicken and mixed vegetables on a large baking sheet in a single layer, keeping them separate.
- Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
- Sprinkle feta cheese on top during the last 5 minutes of cooking, if desired.
- Garnish with fresh parsley before serving. Enjoy your meal!
Notes
For optimal results, marinate the chicken for a few hours or overnight for deeper flavor. Space out the chicken and veggies on the baking sheet to promote roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
Find it online: https://sousviderecipe.com/sheet-pan-greek-chicken-and-veggies/