This post may contain affiliate links. Please read our disclosure policy.
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!
I love making this dinner because it’s low-calorie, super flavorful, nutritious, and just so easy! Sometimes that’s all you need.
A little bit of Mediterranean scents in your home.
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 (1 lb) – 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 (3) – 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 (1) – This vegetable is like a flavor sponge. It will absorb the salty, oily taste and add a lovely, soft texture. You could use eggplant instead if you wish.
Red onion (1) – Full of plant compound anthocyanins to give your diet a burst of antioxidants. It’s also mellow and sweeter than a white onion, but you could use one here instead.
Olive oil (2 tbsp) – 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 (2 tbsp) – 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.
Garlic (6 cloves) – Large, juicy garlic cloves, sweet and soft, make this sheet pan come alive!
Oregano (1 tbsp) – 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 (1 tbsp) – If you don’t have the dried variety of parsley, any fresh one will work well.
Salt (1/2 tsp) – Sea salt does have more taste, but regular salt would be fine.
Black pepper (1/4 tsp) – Freshly ground or ready ground. Either would be great.
Feta cheese (1/4 cup) – 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
Step 1. 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.
Step 2. 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.
Step 3. Place in the oven and bake for 20 minutes or until the chicken is fully cooked.
Step 4. 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?
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.
Can I Prepare This Recipe Ahead?
Yes! You can dice all your ingredients in one go and coat them in the oil and herbs.
Either tip it 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. Once cooked, any leftovers can be stored and covered in the fridge for 2 days.
Other Recipes You Might Like
- 31 Cheap Meal Prep Recipes
- Sheet Pan Chicken and Cauliflower
- Sheet Pan Cashew Chicken
- Low-Calorie Meal Prep Ideas
- Salmon Sheet Pan Dinner
- Sheet Pan Pork Chops
- Chicken Thighs with Garlic and Honey
- 25 Macro-Friendly Meal Prep Recipes
Greek Sheet Pan Chicken Dinner
Ingredients
- 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
Instructions
- 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.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this no less than 20 times, so I think it’s time for me to remember to comment and review! It’s so quick, easy, and flavorful. My husband loves to take the leftovers to work for lunch the next day. I usually make as is, but add a few mushrooms, cherry tomatoes, and Kalamata olives. Also, I make Greek rice in my rice cooker to go with. Thank you sooooo much!
Yay! I am so glad to hear it’s become such a regular dinner in your household! Thank you for the review! ;>
Made it for dinner tonight with a little quinoa – so good!!!!
Yey! So glad you liked it!
This is a wonderfully good recipe! My family and I loved it! Even the 17 year old who only wants chicken sandwiches loved it! I did add some sliced black olives at the end with the feta. Thank you for sharing
Made this for dinner tonight for my very picky fiancé and we loved it!!!! you had me at feta cheese so this was easy to love
So glad you loved it, Jessica! 🙂
So easy and delicious! I made it for a hot lunch on a cold day. I am allergic to peppers so I doubled the zucchini and added button mushrooms and cherry tomatoes to substitute. Great way to get more veggies in throughout the day! Thanks for this recipe!
Very happy to hear, Laura! <3