Description
A simple recipe for Greek-seasoned chicken and vegetables cooked together on one sheet pan.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 bell peppers (any color), chopped
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken pieces, red onion, bell peppers, cherry tomatoes, and olives.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to make the marinade.
- Pour the marinade over the chicken and vegetables. Toss everything until it is evenly coated.
- Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve immediately.
Notes
- For extra flavor, you can add 1/2 cup of crumbled feta cheese after removing the pan from the oven.
- Cut the chicken into uniform pieces to promote even cooking.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 38
- Cholesterol: 110
Keywords: sheet pan, Greek, chicken, vegetables, easy dinner, one pan, oregano, lemon