Description
This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You’ll love this tasty combo of chicken, potatoes and veggies.
Ingredients
Scale
- 3 small Yukon gold potatoes, chopped into 1-inch pieces
- 1 lb chicken breasts, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, thickly sliced
- 1 red onion, thickly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup feta cheese, crumbled
Instructions
- Step: Preheat oven to 400 F.
- Step: Add potatoes and a bit of olive oil and salt and pepper to a parchment-lined sheet pan. Bake for 15 minutes.
- Step: Add remaining ingredients except for feta and toss well to combine. Bake another 15 minutes until chicken is fully cooked.
- Step: Remove from oven and divide mixture into 4 portions. Top with feta cheese and serve.
Notes
Swap out the veggies for broccoli, mushrooms, green beans or sweet potatoes. Serve your bowls with cauliflower rice or beet salad. Store any leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 359 kcal
- Sugar: 5 g
- Sodium: 835 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 81 mg
Keywords: 30 Minute Dinners, Chicken Breasts, Gluten-Free, High Protein, Kid-Friendly, Low Carb, Lunch, Main Dishes, Make-Ahead, Meal Prep Bowls, Paleo, Poultry, Recipes, Sheet Pan Dinners, Whole30