Sheetpan Greek Chicken and Vegetables
An ultra-easy and fast dish that can be a low-carb and/or gluten-free main dish, or stuffed in a pita to become a sandwich! Leftovers are delicious heated or cold! Top with Kalamata Olives, Feta Cheese and store-bought or Homemade Tzatziki Sauce, this recipe is from Alton Brown.
- Prep Time: 15 min.
- Cook Time: 20 min.
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Method: Bake
Ingredients
Scale
Chicken and Veg
- 1 1/2 lb Boneless, Skinless, Chicken breasts, cut into 3/4” pieces
- 2 Bell Peppers, any color
- 1 Small to Medium Zucchini, sliced into 1/2“-thick half-moons
- 1 Medium Red Onion, chopped into 1/2–3/4” chunks
- 8 oz. Cherry or Grape Tomatoes, halved
Dressing
- 1/3 c Olive Oil
- 3 Cloves Garlic, minced
- 3 T Red Wine Vinegar
- 1 1/2 t Dried Oregano
- 1 T fresh, or 1/2 t dried, Rosemary
- 1 1/2 t Salt
- 1/2 t Black Pepper
Toppings (optional)
- 1/2 c Kalamata Olives, pitted
- 3 oz. Feta Cheese, crumbled
Instructions
- Preheat oven to 450F.
- Arrange chopped chicken and vegetables on 13×18 Sheet Pan.
- In a small bowl, whisk all Dressing ingredients. Pour or brush over the chopped chicken and vegetables.
- Bake in preheated oven 20 minutes or until chicken is cooked through and vegetables begin to char.
- Top with Kalamata olives, Tzatziki Sauce and Feta Cheese as desired, or put into pita bread for sandwiches.
Notes
You can vary the spices in this recipe. If you do not like Rosemary, you could substitute Dill or Basil. Feel free to experiment!
Nutrition
- Calories: 300-340
