Greek Sheet Pan Chicken

A simple, delicious, easy-to-make one pan recipe with a mix of lean protein and colorful vegetables.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Dish

Cuisine Greek

Servings servings

Calories 590 kcal

Ingredients

1 lb boneless skinless chicken thighs or breasts
½ cup olive oil
2 tsp garlic powder (divided)
2 tsp oregano (divided)
1 tsp pepper (divided)
2 sweet potatoes cubed
1 medium zucchini sliced
½ red pepper cut in strips
½ yellow pepper cut in strips
½ head cauliflower cut into florets
2 tsp onion powder
1 lemon juiced
½ cup crumbled feta cheese

Instructions

Preheat oven to 350 degrees.
In a plastic ziplock bag, add chicken along with ¼ cup olive oil, 1 tsp garlic powder, 1 tsp oregano, ½ tsp pepper and 1 tsp onion powder. Allow to marinate while you wash and prepare the vegetables.
Combine all cut vegetables in a large bowl.
Add the rest of the olive oil and spices to the vegetables and stir to incorporate.
Spray a large baking sheet with a non-stick cooking spray. Transfer vegetables to one side of the sheet pan.
Place chicken pieces on the opposite side of the vegetables.
Squeeze the fresh lemon juice (and halves) on top of the vegetables and chicken and bake for 30-40 minutes or until chicken is fully cooked and vegetables are tender. Remove from oven, top with feta cheese and serve.

Nutrition

Calories: 590kcalCarbohydrates: 36gProtein: 33gFat: 36gSaturated Fat: 8gCholesterol: 88mgSodium: 356mgPotassium: 1290mgFiber: 7gSugar: 10gVitamin A: 16704IUVitamin C: 107mgCalcium: 175mgIron: 3mg

Keyword baked, Chicken, Dinner Ideas, Gluten-free, Greek, Greek Chicken, Greek Spices, low carb, Sweet Potato, Vegetables, Zucchini

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