Sheet Pan Greek Chicken
We all want to make fancy delicious meals but really who has time to do this every night. This is where the one pan meal or the sheet pan dinner comes in so incredibly handy. Not only does this sheet Greek style meal cut down on the amount of clean up you have, it also cuts down on active cooking time, which means more time to unwind after a long day at work, running after the kids, or heck just a break from constantly having multiple plates in the air.
This sheet pan meal can be eaten on it’s own for a high protein veggie dense meal or you can serve it with additional roasted potatoes OR my fav in a wrap with a little bit of tzatziki or hummus.
Okay, I’m supposed to be saving you some time, so lets dive into the recipe.
Ingredients
1/4 cup Avocado Oil
1/4 cup lemon juice, fresh or store bought is fine
2 Garlic, cloves, minced
1 tsp Oregano
1 tbsp Dijon Mustard
1/2 tsp each Salt & Pepper
4 Chicken Breast, sliced into strips
1 Zucchini, sliced
2 Red Bell Pepper, medium, chopped
1 cup Cherry Tomatoes
1 cup Red Onion, cut into thin wedges
Optional toppings:
1/4 cup Feta Cheese, added while serving
4 Large wraps, if you are choosing to make sandwiches
1 cup Long Grain Rice, cooked according to package, if you want it to be more of a bowl meal.
4 Potatoes, washed and quartered then roasted on the same sheet pan.
directions
Preheat oven to 400F. Line a baking sheet with parchment paper to make clean up easier and set aside.
In a small bowl or sealable container combine, lemon juice, avocado oil, oregano, garlic, mustard, salt and pepper. Mix until completely combined. I prefer a jar/ sealable container because you can just shake it with all your might. Place sliced chicken in a large bowl and power marinade all over chicken. Set it aside to marinate for at least 10 minutes
While chicken is marinating chop up your zucchini, tomato, onion and peppers. If you have chosen to make some roasted potatoes with this dish you will want to prep them now also, so wash them up and quarter them.
Add your veggies to the large bowl of marinating chicken and give it a good stir to coat everything. Dump everything onto your parchment lined sheet pan, and spread it out so everything is more or less in one flat layer.
Put your sheet pan in the oven for 20 minutes, or until the chicken is cooked all the way through. When you break open a piece it should no longer be pink inside. If you decided to go with rice for this meal, now is your time to get that rice cooking!
Notes:
Rice/making a Greek bowl out of this recipe is so quick and easy and a great way to make a multi-day meal prep meal.
If you have chosen to go with potatoes for this recipe, each serving has 1/2 to a full potato, honestly it’ll depend on how hungry you are.
This recipe makes 4 large servings, if you are making wraps you will likely get a bit more out of this meal because the wrap is unlikely to hold a whole serving.
