Description
This Greek Chicken Sheet Pan Dinner is a vibrant and healthy meal featuring marinated chicken breasts and a colorful mix of bell peppers, zucchini, and red onion. The dish is baked on a sheet pan for quick and easy cooking, then topped with kalamata olives, feta cheese, and a creamy homemade feta-yogurt sauce. Perfect for a family dinner or meal prep, it combines classic Mediterranean flavors with a simple cooking method.
Ingredients
Chicken and Vegetable Marinade
- 1 ¾ lb chicken breast, cut into bite-sized pieces
- 3 bell peppers (red and yellow), cut into bite-sized pieces
- 2 medium zucchini, cut into rounds or half moons
- 1 red onion, chopped
- ½ cup olive oil
- 4-5 garlic cloves, minced
- ¼ cup lemon juice
- 1 Tbsp lemon zest
- 1 tsp Dijon mustard
- ½ Tbsp honey
- 1 – 1½ Tbsp dried oregano
- 1 tsp dried basil
- ½ tsp paprika
- ½ tsp onion powder
- ½ -1 tsp sea salt
- ½ -1 tsp black pepper
Yogurt Feta Sauce
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ½ cup crumbled feta cheese
- 1-2 garlic cloves, minced
- 1-2 Tbsp lemon juice
- 1-2 Tbsp fresh parsley, chopped
- 1-2 Tbsp fresh dill, chopped
- 2 tsp olive oil
- Sea salt and pepper, to taste
- Water, to thin sauce if desired
Optional Toppings
- Kalamata olives
- Additional crumbled feta cheese
- Fresh parsley, chopped
Instructions
- Prep and Marinate: Chop the chicken into bite-sized pieces and cut the bell peppers, zucchini, and red onion as directed. Place the chicken in a large bowl, add the marinade ingredients including olive oil, garlic, lemon juice and zest, Dijon mustard, honey, dried herbs, and seasonings. Toss to coat the chicken evenly. Add the chopped vegetables to the marinade and toss again to combine.
- Marinate Time: Allow the chicken and vegetables to marinate for about 30 minutes or up to 2 hours in the refrigerator. (Avoid marinating beyond 2 hours for optimal texture and flavor.)
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the sheet pan dinner.
- Arrange on Sheet Pan: Spread the marinated chicken and vegetable mixture evenly over a parchment-lined large sheet pan, making sure there is minimal overlapping to ensure even cooking.
- Bake: Bake the chicken and vegetables for 15-18 minutes until the chicken reaches an internal temperature of 165°F (74°C). For a more golden and browned finish, broil on high for the last 2-3 minutes. Once cooked, remove from oven and sprinkle with freshly chopped parsley, kalamata olives, and extra crumbled feta as desired. Let rest for 5 minutes before serving.
- Prepare Yogurt Feta Sauce: While the chicken cooks, combine the Greek yogurt, mayonnaise, crumbled feta, minced garlic, lemon juice, fresh herbs, and olive oil in a food processor. Blend until smooth and creamy with no large feta chunks. Add 1-2 tablespoons of water if needed to achieve a pourable consistency.
- Serve: Serve the baked Greek chicken and vegetables over rice, orzo, or inside pitas with a generous drizzle of the creamy feta sauce for a delicious, wholesome meal.
Notes
- If marinating longer than 2 hours, the chicken may become mushy due to the acidity in the lemon juice; it’s best to stick to 30 minutes to 2 hours.
- Broiling at the end helps achieve a nicely browned and slightly crisp exterior on the chicken and vegetables.
- This dish pairs well with grains like rice or orzo, or can be served in pita bread for a Mediterranean-inspired wrap.
- For extra flavor, consider adding kalamata olives directly on the sheet pan before baking, but add feta only after baking to prevent it from melting too much.
- Adjust the salt and pepper levels to your taste, especially when adding salty ingredients like feta and olives.
