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Recipes Type Easy Weeknight Dinners

Sheet Pan Greek Chicken Dinner

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Author:

Erin

Published:

February 25, 2025

Updated:

February 25, 2025

This post may contain affiliate links. Please read my disclosure policy for details.

Easy weeknight dinner is served with this high protein Sheet Pan Greek Chicken Dinner! Sheet pan meals are such a great way to pack a ton of flavor into a super easy meal that’s on the table in no time. For this one, we quick-marinate the chicken in a lemon, garlic, and olive oil marinade packed with plenty of spices to get a lot of flavor in the short amount of time that it takes to chop and pre-roast the veggies and potatoes. The chicken turns out juicy and flavorful, while the potatoes and veggies are golden brown and delicious. Top it all off with fresh crumbled feta cheese and Kalamata olives for flavor bombs in every bite.

  • Sheet Pan Meal Magic
  • Ingredients and Substitutions
  • Meal Prep this Recipe
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Sheet Pan Meal Magic

There are a few tricks to get the best results when you make sheet pan meals. Here are my top tips:

  • Invest in quality sheet pans – Ones that will warp and pop during baking will just lead to headaches and unanticipated oven cleanups. Skip the cheap ones and go with these America’s Test Kitchen winners instead.
  • Don’t overcrowd the pan – Crowding the pan will lead to ingredients steaming rather than browning, which means less crispiness and flavor to your food. Spread things out onto 2 pans if you need to.
  • Make cleanup a breeze – Heavy duty aluminum foil that covers the bottom of the pan and goes up the sides is my favorite way to do this. SILPAT or a good coating of non-stick cooking spray or oil will help reduce your time spent scrubbing.
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Ingredients and Substitutions

Here’s what you’ll need to recreate this Sheet Pan Greek Chicken Dinner at home:

  • Chicken – I used breasts, but thighs would work well too. They may take a bit longer to bake.
  • Potatoes – Baby red potatoes were perfect here, but you could use regular sized and cut them into chunks. If you want a lower carb meal, add more zucchini and maybe a bell pepper instead.
  • Zucchini – Zucchini never really crisps up even when roasted, but it does bring some welcome juiciness to the veggie mix.
  • Cherry tomatoes – I love roasting cherry tomatoes until they burst, and in this recipe, they almost act like a sauce for the potatoes after they’ve burst and roasted.
  • Red onion – Wedges or chunks will work here, and chunks may even be less prone to burning than wedges. You could skip the onion if you prefer.
  • Feta cheese – Although you can buy pre-crumbled feta, I prefer it in block form that I crumble myself. The pre-crumbled stuff usually has a layer of big crumbles on top and a bottom layer of really small crumbles.
  • Kalamata olives – I went with the whole pitted ones, but sliced or halved olives work well too. If you hate olives, you could skip them, but you’re missing out on huge pops of flavor!
  • Marinade – This quick but flavorful homemade marinade includes olive oil, lemon juice, Dijon Mustard, garlic, and spices. Because it has a good bit of lemon juice, the chicken only marinates in it for about 30-45 minutes. Much longer than that and you’d end up “cooking” the chicken with the acidity of the lemon.

Meal Prep this Recipe

This recipe is one of the least fussy when it comes to prepping – just slice up the chicken and add everything into one container like this. The feta and olives on top are even more delicious when they’re heated up! Check it out:

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Sheet Pan Greek Chicken Dinner

Prep: 20 minutes mins
Cook: 35 minutes mins
Total: 55 minutes mins
Servings: 5 servings
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Servings: 5 servings

Ingredients

  • 1 1/2 lbs chicken breast
  • 1 1/2 lbs baby red potatoes, quartered
  • 1 medium zucchini, chopped, (200 grams)
  • 1 pint cherry tomatoes, (300 grams)
  • 1/2 medium red onion, sliced into wedges, (55 grams)
  • 3 oz feta cheese, crumbled
  • 1/2 cup pitted kalamata olives, (75 grams)
  • 1 lemon, sliced
  • fresh chopped parsley for garnish

Marinade

  • 6 tbsp olive oil, (3 fl oz)
  • 4 cloves garlic, minced, (16 grams)
  • 1 lemon, juiced
  • 1/2 tbsp Grey Poupon dijon mustard, (8 grams)
  • 1 tsp each: oregano, thyme, sea salt
  • 1/2 tsp black pepper

Instructions

  • Pound chicken to an even thickness, about 1/2-3/4". Whisk marinade ingredients and pour 2/3 of the marinade over the chicken, tossing to coat evenly. Cover and set aside in the refrigerator.
  • Pre-heat oven to 425°F.
  • Toss the veggies with the remaining marinade and spread in a single layer on the sheet pan. Optional: use 2 sheet pans to spread the veggies out more and increase browning.
  • Bake the vegetables for 15 minutes, toss with a spatula and move the vegetables to the side. Add the marinated chicken (and any remaining marinade) and bake for another 16-18 minutes. Turn the oven to broil and broil for 2-4 minutes to help brown the chicken.
  • Add the feta cheese and olives to the sheet pan and serve.

Tips & Tricks

Scan the barcode below or search for “Peanut Butter and Fitness Sheet Pan Greek Chicken Dinner” to log this food in My Fitness Pal.

Nutrition Information

Calories: 441kcal (22%), Carbohydrates: 27g (9%), Protein: 30g (60%), Fat: 24g (37%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 94mg (31%), Sodium: 841mg (37%), Potassium: 605mg (17%), Fiber: 4g (17%), Sugar: 3g (3%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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