Sheet Pan Greek Chicken & Vegetables

Enjoy all the delicious Mediterranean flavors that you love with this easy Sheet Pan Greek Chicken & Vegetables recipe. This quick meal has everything that you need for dinner in just a few simple steps in just one dish.

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Made with fresh zucchini, red onion, bell pepper, artichoke hearts, kalamata olives, and tomatoes then drizzled with greek dressing and topped off with seasoned chicken.

Perfect for an easy family dinner, this dish pairs well with a fresh glass of Old Fashioned Lemonade followed by some delicious Peanut Butter Banana Bars for dessert.

Ingredients to Make Sheet Pan Greek Chicken & Vegetables

• zucchini
• red onion
• bell pepper
• artichoke hearts
• kalamata olives
• Greek dressing
• chicken breasts
• olive oil
• salt
• black pepper
• Italian seasoning
• feta cheese

How to Make Sheet Pan Greek Chicken & Vegetables

First, preheat your oven to 400 degrees. Then layer a baking sheet or baking dish with the zucchini, red onion, bell pepper, artichokes, tomatoes and kalamata olives. Pour the greek dressing over the vegetables and toss to coat.

Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning. Lay the chicken on top of the vegetables. Bake for 30-35 minutes.

When done baking, broil on high for 5 minutes to brown chicken and crisp vegetables. Remove from oven and mix in feta cheese.

Notes & Tips

Substitutions

• Chicken Breast: you can use chicken thighs for this recipe, just add 15 minutes to the cook time for bone-in chicken.
• Bell Pepper: this recipe uses orange bell pepper but you can use whichever you prefer, red green or yellow work as well.
• Cherry Tomatoes: you can substitute the cherry tomatoes with grape or even sliced roma tomatoes.
• Cubbed Feta Cheese: replace the cubbed feta cheese with crumbled if you prefer.
• Serve: serve over white rice or even cauliflower rice.

Sheet Pan Greek Chicken & Vegetables

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Made with fresh zucchini, red onion, bell pepper, artichoke hearts, kalamata olives, and tomatoes then drizzled with greek dressing and topped off with seasoned chicken.

Ingredients

• 1 large zucchini, chopped

• 1 red onion, chopped

• 1 bell pepper, seeded and chopped

• 1 can artichoke hearts, quartered

• ½ cup cherry tomatoes

• ½ cup pitted kalamata olives

• ½ cup Greek dressing

• 1 pound boneless skinless chicken breasts

• 1 tablespoon olive oil

• ¼ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• ⅓ cup feta cheese, cubbed

Directions

• Preheat the oven to 400 degrees. On a sheet pan or baking dish, layer the zucchini, red onion, bell pepper, artichokes, tomatoes and kalamata olives.
• Pour the Greek dressing over the vegetables. Toss to coat.
• Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.
• Lay the chicken on top of the vegetables. Bake in a preheated oven for 30-35 minutes
• When done baking, broil on high for 5 minutes to brown chicken and crisp vegetables.
• Remove from oven and mix in feta cheese.

More Chicken Recipes:

• Swiss Chicken
• Almond Chicken Florentine
• Citrus Marinated Chicken Tacos

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog