Bring Greek flavors into your kitchen with this Greek sheet pan chicken dinner. Easy, nutritious, flavorful meal that’s not too hard to make. Gluten-free and low carb.
We all love a 1 pan dish, right? There’s minimal washing up and so quick to prepare.
Plus, if you’re making this Greek Sheet Pan recipe, they can be full of flavor too!
Roasted vegetables that are caramelized and sticky, studded with herbs and Greek cheese, is a recipe you will want to eat as fast as you make it!
But savor the flavors, though, and enjoy this healthy and nutritious Sheet Pan recipe, stress-free.
Ingredients You’ll Need
Chicken breasts – Free-range, organic, corn-fed chicken breasts will provide maximum nutrition and taste here. You could also use turkey meat instead.
Red, yellow, green bell peppers – Choose a combination of colors you like; the brighter, the better. It’s great for your health to eat the colors of a rainbow!
Zucchini – This vegetable is like a flavor sponge. It will absorb the salty, oily taste and adds a lovely soft texture. You could use eggplant instead if you wish.
Red onion – Full of plant compound anthocyanins to provide your diet with a burst of antioxidants. It’s also more mellow and sweeter than a white onion, but you could use one of these here instead.
Olive oil – Drizzle on a good quality olive oil; it doesn’t have to be the extra-virgin variety. You could use avocado oil or coconut oil instead.
Lemon – Give this a good roll on the worktop to release the juice, and make sure it’s at room temperature as it will be much easier. You could omit this, but the balance of taste won’t be quite as good.
Garlic – Large, juicy garlic cloves, sweet and soft, make this sheet pan come alive! You could try and smoked garlic or use garlic powder if you wish.
Oregano – The better-quality dried herbs have a far more intense flavor, so it’s worth spending a bit extra. You could switch to a fresh variety of oregano or marjoram if you like or use dried thyme.
Dried parsley – If you don’t have the dried variety of parsley, any fresh one will work well.
Salt – Sea salt does have more taste, but a regular salt would be fine.
Black pepper – Freshly ground, or ready ground, either would be great.
Feta cheese – Choose your favorite brand here. Some are saltier than others, so opt for one that suits you. Mozzarella or goat’s cheese could be used here instead if you would rather.
How to Make Greek Sheet Pan Dinner
Preheat the oven to 400F.
Add the red, green, yellow pepper, zucchini, red onion, olive oil, lemon juice, garlic, oregano, parsley, salt, and pepper to a sheet pan.
Add the diced chicken and toss everything together, ensuring all the ingredients are coated in the oil and seasoning.
Spread everything out evenly on the tray.
Place in the oven and bake for 20 minutes, or until the chicken is fully cooked.
Remove the sheet pan from the oven and top with the crumbled feta cheese. Leave to stand for 5 minutes to allow the vegetables and chicken to cool a little before serving.
What Other Vegetables Could I Add to My Sheet Pan?
When cooking on a sheet pan, it’s important to remember to use ingredients that cook at similar times or stagger the cooking. This means your dish will be perfectly cooked!
If adding vegetables such as sweet potatoes or pumpkin, you are best to start these in the oven for 10 minutes before adding everything else.
Fresh tomatoes are great to add, but these should only be cooked for the last 7-8 minutes.
Mushrooms would be great to add to this dish and can be added at the same time as everything else as they cook at a similar time.
Switch this tasty Sheet Pan to an Italian-themed one, add mozzarella instead of the feta. Scatter over some stale crusty bread or croutons and an extra drizzle of oil. Add a sprig of fresh rosemary when cooking the vegetables.
Can I Prepare This Recipe Ahead?
Yes! A Sheet Pan recipe is a great ‘prepare ahead’ dish. You can dice all your ingredients in one go and coat them in the oil and herbs. Either tip out onto your Sheet Pan and place it in the fridge straight away so you can just put the tray in the oven or add it to a covered container.
This could be done 24 hours ahead, and it will give the ingredients more time to soak up the herbs and oil.
If you are cooking the Sheet Pan straight from the fridge, allow for an extra 5 minutes in the oven to enable the pan to get to temperature.
Once cooked, any leftovers can be stored, covered in the fridge for 2 days. Heat up thoroughly, or you could eat this cold in a pack-up.
Tip: If you do have leftovers, or if you like the idea of making dishes ahead – use one serving of this Sheet Pan straight away and then put the leftovers in a blender! Yes, you will have a chicken, cheese, and veggie soup that you can heat up in a flash. Add a little vegetable stock if need be and serve with fresh herbs or extra cheese on top.
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Greek Sheet Pan Chicken Dinner (Low Carb, Gluten-Free)
Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It's low carb and gluten-free, on top of it all, family-friendly!
- 1 lb chicken breasts (diced)
- 1 red pepper (diced)
- 1 green pepper (diced)
- 1 yellow pepper (diced)
- 1 zucchini (sliced)
- 1 red onion (sliced)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 6 cloves garlic (minced)
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup feta cheese (crumbled)
- Preheat the oven to 400F.
- Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
- Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
- Remove from the oven and top up with crumbled feta cheese before serving.
Nutrition Information:Yield: 4 plates Serving Size: 1 plate
Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 3.1gTrans Fat: 0gUnsaturated Fat: 7.6gCholesterol: 91mgSodium: 438mgCarbohydrates: 15gNet Carbohydrates: 11.6gFiber: 3.4gSugar: 5.3gProtein: 29g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.