Sheet Pan Greek Chicken
This Sheet Pan Greek Chicken Recipe is quick, easy, healthy, and dirties just one dish. Tender chicken and veggies are baked in a tangy herb marinade.
Servings: 3 people
Calories: 272kcal
Ingredients
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 zucchini sliced into rounds
- ½ 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
Instructions
- 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!
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Nutrition
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
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