Sheet Pan Greek Chicken & Veggies

Servings

4–6 servings

Ingredients

Chicken

• 1½ lbs boneless, skinless chicken breasts or thighs

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• ½ teaspoon salt

• ½ teaspoon black pepper

Vegetables

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 red onion, sliced

• 1 zucchini, sliced

• 1 cup cherry tomatoes

• 1 cup baby potatoes, halved (optional)

Toppings

• ½ cup crumbled feta cheese

• Fresh parsley or dill, chopped

• Optional: Kalamata olives

Instructions

1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.

2. Marinate chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat chicken well.

3. Prepare veggies: Toss vegetables with a little olive oil, salt, and pepper.

4. Assemble: Arrange chicken and veggies evenly on the sheet pan.

5. Bake for 30–35 minutes, flipping chicken halfway, until fully cooked and veggies are tender.

6. Finish: Sprinkle with feta, olives, and fresh herbs before serving.

❓ Q & A

Q1: Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and very flavorful.

Q2: Is this Weight Watchers friendly?
Yes — skip potatoes and reduce feta for lower points.

Q3: Can I meal prep this?
Absolutely. Stores well for 3–4 days refrigerated.

Q4: Can I cook this in the air fryer?
Yes. Cook at 380°F for 14–18 minutes, shaking halfway.

Q5: What can I serve with it?
Great with rice, quinoa, pita, or a Greek salad.