Sheet Pan Greek Chicken Dinner
For this Greek-inspired weeknight dinner, chicken, potatoes, zucchini, red onions, & tomatoes are roasted, then topped with feta & Kalamata olives for big flavor!
Servings: 5 servings
Calories: 441kcal
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.
Notes
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Nutrition
Calories: 441kcal | Carbohydrates: 27g | Protein: 30g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 841mg | Potassium: 605mg | Fiber: 4g | Sugar: 3g