Description
Experience the vibrant flavors of the Mediterranean with this easy-to-make Sheet Pan Greek Chicken and Vegetables. Juicy chicken breasts marinated in a zesty blend of garlic, lemon, and oregano pair perfectly with colorful roasted vegetables. This one-pan meal is not only delicious but also visually stunning, making it a fabulous choice for family dinners or gatherings with friends. Get ready to impress your guests with minimal effort!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/4 cup olive oil
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 2 tsp dried oregano
- 2 bell peppers (any color), chopped
- 1 medium red onion, sliced
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
- Place chicken breasts in a resealable bag or bowl and pour the marinade over them. Let marinate for at least 30 minutes while you prep the vegetables.
- Chop the bell peppers, red onion, zucchini, and cherry tomatoes into bite-sized pieces.
- Arrange the marinated chicken on a large sheet pan and place the vegetables around it.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Allow to rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables (approx. 300g)
- Calories: 430
- Sugar: 5g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg