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an above view photo of greek sheet pan chicken and veggies on a sheet pan
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Greek Sheet Pan Chicken and Veggies

Make this Greek Sheet Pan Chicken and Veggies for a delicious and easy weeknight meal!
Course Dinner
Cuisine American Greek
Keyword greek sheet pan chicken
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 486kcal
Author Madeline

Ingredients

  • 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

  • Preheat oven to 400F and line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Pour ingredients onto the sheet pan and bake at 400F for 25-30 minutes.
  • 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

Nutrition

Calories: 486kcal | Carbohydrates: 42g | Protein: 44g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 2757mg | Potassium: 1686mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1439IU | Vitamin C: 99mg | Calcium: 173mg | Iron: 4mg