This sheet pan Greek chicken & veggies is healthy and full of flavor!

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When you're looking to make a meal that's low in calories but high in flavor, look no further than this sheet pan Greek chicken & veggies recipe. Tender white meat chicken marinates in traditional Greek herbs and joins a mélange of spring vegetables such as zucchini, kalamata olives and cherry tomatoes in the oven. The result is a fresh-tasting and nutritious meal that can be served for lunch or dinner any night of the week.
The recipe that follows uses a blend of ingredients to prepare the marinade, but you can increase or decrease any of the spices to suit your taste. Spice up the dish by adding ½ teaspoon of crushed red chili flakes to the marinade. This whole dish can come together in 45 minutes, so it's perfect for a last-minute meal. Even better, the entire dish is prepared in one sheet pan, so cleaning up is a breeze.
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Cooktop Cove
Sheet Pan Greek Chicken & Vegetables
4
10 minutes
35 minutes
45 minutes
4 boneless, skinless chicken breasts, trimmed
1 red onion, cut in large chunks
1 pint cherry tomatoes, washed
2 medium zucchini, cut in half-moons
1 cup kalamata olives, pitted
1/4 cup pepperonicini, sliced
For the Greek marinade:
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
5 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 cup crumbled feta cheese
Kosher salt and fresh ground black pepper
Heat oven to 375 F. Grease a sheet pan with nonstick cooking spray or use parchment paper.
Place the chicken breasts in a single layer on the sheet pan.
Arrange the onion, tomatoes, zucchini and olives on the pan, surrounding the chicken but not on it.
Place the sliced pepperoncini on top of the chicken breasts.
In a small bowl, add all marinade ingredients, stopping before the feta cheese. Mix until well combined.
Drizzle the marinade over the chicken and vegetables on the sheet pan. Lightly toss the vegetables so they are coated on all sides.
Place the sheet pan in the oven, and bake until the chicken and vegetables are cooked all the way through and the tomatoes have burst, about 35 minutes. (A meat thermometer should register 155 degrees in the thickest part of the chicken.)
Remove the pan from the oven, and sprinkle the feta cheese over the entire dish.
Make the chicken extra juicy by drizzling some of the pan drippings on the meat immediately before serving.
Serve the chicken breasts on individual plates, and use a ladle to serve the roasted vegetables alongside.
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