Oh my goodness, let me tell you about the first time I discovered Greek cuisine! I was at a little family-run restaurant, and the flavors just blew me away. Ever since then, I’ve been on a mission to recreate those vibrant, zesty dishes at home. This sheet pan Greek chicken veggies recipe is one of my absolute favorites because it’s not only super healthy, but it’s also incredibly easy to whip up! You just toss everything on a sheet pan, let the oven do the work, and voilà—a deliciously satisfying meal that’s perfect for any night of the week. Trust me, you’ll love it!
Ingredients for Sheet Pan Greek Chicken Veggies
- 4 chicken breasts (boneless and skinless)
- 2 cups bell peppers (sliced; use a mix of colors for fun!)
- 1 cup red onion (sliced thinly)
- 1 cup zucchini (sliced into half-moons)
- 1/4 cup olive oil (extra virgin is my go-to)
- 2 tablespoons lemon juice (freshly squeezed for the best flavor)
- 2 teaspoons dried oregano (you can’t go wrong with Greek herbs!)
- 1 teaspoon garlic powder (or fresh garlic if you’re feeling fancy)
- Salt and pepper to taste (don’t be shy with the seasoning!)
Gathering these ingredients is a breeze, and they’re all easy to find at your local grocery store. You’ll be on your way to a mouthwatering meal in no time!
How to Prepare Sheet Pan Greek Chicken Veggies
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is super important because it ensures that your chicken cooks evenly and stays juicy. Plus, nothing beats that satisfying sizzle when you slide the pan into the hot oven!
Make the Marinade
Now, let’s whip up that flavorful marinade! In a medium bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Give it a good whisk until everything is nicely blended. The key here is to really coat the chicken well with this marinade—it’s where all the magic happens! So, once your chicken breasts are in the bowl, use your hands or a spoon to ensure every inch is covered in that zesty goodness.
Assemble the Dish
Next, grab your sheet pan and lay the chicken breasts in the center. Surround them with those vibrant bell peppers, red onion, and zucchini. Don’t crowd the pan; give everything a little space to roast nicely. Drizzle any leftover marinade over the veggies to make sure they soak up all that flavor, too. It’s like a little flavor party happening right there on your sheet pan!
Baking Instructions
Pop the pan into your preheated oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized. Once it’s out of the oven, let it rest for about 5 minutes before serving. This resting time is crucial—it allows the juices to redistribute in the chicken, making every bite super juicy and flavorful. Yum!
Why You’ll Love This Recipe
- Healthy and nutritious, packed with lean protein and colorful veggies.
- Quick to prepare—just 15 minutes of prep time and then let the oven do the magic!
- Full of vibrant Mediterranean flavors that will transport your taste buds.
- One-pan cleanup means less time scrubbing and more time enjoying your meal.
- Perfect for meal prep—make it ahead for easy lunches or dinners throughout the week.
- Customizable! You can easily swap in your favorite veggies or herbs.
Tips for Success
To really nail this sheet pan Greek chicken veggies recipe, start with the freshest veggies you can find. Crisp bell peppers and firm zucchini make all the difference! Don’t hesitate to adjust the seasoning to your taste—everyone’s palate is different, so feel free to add more oregano or a pinch of red pepper flakes for a little kick. Also, if you have the time, let the chicken marinate for a bit longer—30 minutes to an hour is fantastic for deepening those flavors. And remember, spacing is key on that sheet pan; overcrowding can lead to steaming instead of roasting. Happy cooking!
Variations on Sheet Pan Greek Chicken Veggies
One of the best parts about this sheet pan Greek chicken veggies recipe is how versatile it is! Feel free to swap out the veggies based on what you have on hand or what looks fresh at the market. Broccoli, asparagus, or cherry tomatoes can add a delightful twist. You could also try different seasonings—maybe a sprinkle of smoked paprika for a hint of smokiness or a dash of cumin for a warm flavor profile. And if you’re a fan of feta cheese, crumbling some on top just before serving adds an amazing touch! Experiment and make it your own!
Nutritional Information
Please note that the nutritional values may vary based on the specific ingredients and brands you choose. This information is provided as a general guideline and may not be precise. Enjoy your sheet pan Greek chicken veggies knowing it’s a healthy option packed with nutrients!
FAQ About Sheet Pan Greek Chicken Veggies
Can I use different proteins? Absolutely! This recipe is perfect with chicken thighs or even shrimp. Just adjust the cooking time as needed.
What if I don’t have olive oil? You can substitute with another oil like avocado or canola oil, but olive oil adds that lovely Mediterranean flavor.
How do I store leftovers? Store any leftover sheet pan Greek chicken veggies in an airtight container in the fridge for up to 3 days. They’re delicious reheated!
Can I make this ahead of time? Yes! You can marinate the chicken and chop the veggies a day ahead for a quick and easy meal.
What should I serve with it? Pair it with rice, quinoa, or warm pita bread for a complete meal that’s oh-so-satisfying!
Imprimer
Sheet Pan Greek Chicken Veggies: 5 Reasons to Love It
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A simple and healthy sheet pan meal featuring Greek seasoned chicken and fresh vegetables.
Ingrédients
- 4 chicken breasts
- 2 cups bell peppers, sliced
- 1 cup red onion, sliced
- 1 cup zucchini, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Add chicken breasts to the bowl and coat them well with the marinade.
- Place the chicken on a sheet pan and surround it with bell peppers, red onion, and zucchini.
- Drizzle remaining marinade over the vegetables.
- Bake for 25-30 minutes or until the chicken is cooked through.
- Let it rest for 5 minutes before serving.
Notes
- You can substitute vegetables as per your preference.
- Serve with rice or pita bread for a complete meal.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Greek
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 350
- Sucre: 4g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 15g
- La fibre: 3g
- La protéine: 35g
- Le taux de cholestérol: 100mg
Mots-clés: sheet pan greek chicken veggies
