This Greek Sheet Pan Chicken is the perfect dinner for busy nights when you want a delicious meal without all the fuss. You can prep it ahead of time and bake when you’re ready to eat.
Marinated in a quick homemade Greek dressing using almond oil, lemon, garlic, and herbs, tender chicken breasts roast alongside vibrant veggies like zucchini, bell peppers, and cherry tomatoes. The addition of kalamata olives and feta cheese brings out a savory finish that will have you coming back for seconds.
Not only is this recipe easy to pull together, it’s also great for meal prep—just make a little extra, and you’ve got flavorful, easy-to-pack leftovers for lunch throughout the week. It’s a fresh, hearty meal that fits right into your weekly rotation!
Greek Sheet Pan Chicken Ingredients
- Chicken breasts: Boneless and skinless. You can also use chicken thighs if you prefer.
- Almond oil: You can also use EVOO but I love Sunny Gem Almond Oil — it’s cold-pressed from California-grown almonds, is packed with antioxidant Vitamin E, and has a subtle, nutty flavor.
- Bell peppers: Cored and diced or sliced. Any two colors, your choice! I used yellow and orange.
- Cherry tomatoes: You can also use grape tomatoes or a large slicing tomato cut into wedges.
- Feta cheese: Get the block and dice it up yourself. Trust me, you will taste the difference! And you want large chunks of feta for this dish.
- Lemon juice: Freshly squeezed!
- Zucchini
- Kalamata olives: make sure to get the pitted
- Red onion
- Garlic cloves
- Dried oregano
- Dijon mustard
- Kosher salt: I like to add flakey sea salt on top right before serving too.
- Ground black pepper
- Parsley: optional, for garnish
Greek Sheet Pan Chicken Meal Prep & Leftovers
Store any extra chicken and veggies in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave, adding a splash of lemon juice to refresh the flavors. This dish also makes a great base for easy lunches! Slice the chicken and add it to salads, wraps, or grain bowls. You can even pair it with pita and tzatziki for a quick Mediterranean-inspired lunch. For best results, keep the feta separate until serving to maintain its texture and flavor.
Find my Recipe Video Tutorial HERE!
Greek Sheet Pan Chicken
This Greek Sheet Pan Chicken combines vibrant Mediterranean flavors with the ease of one-pan cooking. Simply toss everything together, pop it in the oven, and enjoy a healthy, low-maintenance dinner packed with classic Greek flavors. Oh, and the leftovers are perfect for lunch.
Ingredients
For the Greek Dressing
- 3/4 cup almond oil
- 1/4 cup lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the Chicken & Veggies
- 4 large boneless, skinless chicken breasts, halved
- 1 medium zucchini, halved lengthwise and sliced (half moons)
- 2 bell peppers (color of your choice), sliced or diced into 1 inch pieces
- 1 medium red onion, sliced or diced into 1 inch pieces
- 1 pint cherry tomatoes
- 1/2 cup kalamata olives, pitted
- 4 oz feta cheese, cubed
- kosher salt + ground black pepper
- parsley, finely chopped (optional, for garnish)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together the greek dressing ingredients -- almond oil, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper.
- Marinate the Chicken: Place the chicken in a Ziploc bag, pour in 3/4 of the marinade, and let sit for at least 30 minutes to allow the flavors to penetrate -- the longer the better (up to 24 hours).
- Arrange the Ingredients: Preheat the oven to 425°F. Arrange the chicken on a sheet pan, and add zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle the remaining marinade over the veggies.
- Bake: Roast in the oven for 30 minutes. Remove pan from oven and add the feta and olives. Return pan to oven to bake for 5-10 more minutes or until the chicken reaches an internal temperature of 165°F and the veggies are tender. Season with salt and pepper, to taste.
- Serve: Sprinkle fresh parsley on top before serving.
Rebecca
Wednesday 13th of November 2024
This recipe is delicious! Definitely a make again recipe!