Sheet Pan Greek Chicken
This Sheet Pan Greek Chicken Recipe is the PERFECT healthy, quick and easy weeknight meal! Loaded with tender chicken, vegetables, and a tangy herb marinade. 10 minute prep time. 15 minute cook time!
Servings: 3 people
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 zucchini sliced into rounds
- 1/2 large red onion cut into chunks
- 1 pound boneless skinless chicken breasts cubed into 1 inch chunks
- 1 tablespoon olive oil
- 6 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 teaspoons salt more or less to taste
Place veggies into a large ziplock bag or container. Set aside.
Place chicken into another large ziplock bag or container. Set aside.
Whisk together oil, vinegar, garlic powder, oregano, basil, and salt in a large bowl.
Pour half the marinade over the veggies and the other half over the chicken.
Cover veggies and chicken and place both in fridge until ready to use. For best results: marinate at least a few hours.
Pre-heat oven to 425 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
Dump veggies and chicken onto prepared pan and spread out in an even layer.
Bake in preheated oven for 12-15 minutes, stirring halfway through, or until chicken has cooked through.
Serve and enjoy!
Calories: 272kcal | Carbohydrates: 11g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 506mg | Potassium: 1000mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1525IU | Vitamin C: 138.3mg | Calcium: 90mg | Iron: 3.4mg