Sheet pan chicken and veggies is a quick, easy, complete dinner ready in 30 minutes. It’s a flavorful combination you’ll love, made with chicken breasts, veggies, tomatoes, and a homemade Greek dressing. If you happen to have a garden, this is the perfect recipe to use up all those extra veggies! The best part is, you can customize it however your family loves it, and we’ve included plenty of ideas down below.
Healthy meals the whole family will enjoy? Yes, please! If you’re looking for ways to encourage your family to eat more veggies, try Sausage Wonton Cups, Sheet Pan Eggs, or Ground Turkey Soup, all recipes that have plenty of vitamins and minerals your family needs without sacrificing flavor.
Substitutions
We love chicken and veggies, especially when they’re roasted together with yummy seasonings. All families seem to have certain vegetables they enjoy more than others, so here are some veggies you can include in your sheet pan, in case the ones I’ve used aren’t your favorites.
Asparagus – Cut each spear into 3-4 pieces.
Broccoli – Broccoli is incredibly yummy when roasted. Even if you don’t normally like it, you might enjoy it in this recipe.
Cauliflower – Chop into large pieces.
Brussels Sprouts – Cut into one in half.
Carrots – Small coins about 1/2 inch thick should roast up nicely.
Sweet Potatoes or White Potatoes – Chop these into small chunks so they have time to cook. Alternatively, you can par-boil or microwave these until they’re almost done, then add them to the sheet pan to crisp up in the oven.
Mushrooms – Use small button mushrooms whole, or cut larger mushrooms into smaller chunks.
Any other veggie you love – This recipe is very forgiving, so you can include all kinds of different vegetables. Just consider their cook time to decide how large or small they should be cut.
Recipe Variations
Feel free to get creative with your sheet pan chicken and veggies! Here are a few variations to inspire you:
- Asian fusion: Swap the Greek dressing for a teriyaki or soy-based marinade, and replace the Italian seasoning with a blend of ginger, garlic, and sesame oil. Serve with steamed jasmine rice for an Asian-inspired twist.
- Spicy kick: If you love a bit of heat, sprinkle some red pepper flakes over the veggies or drizzle hot sauce over the chicken breasts before baking. This adds a fiery element to the dish that will leave your taste buds tingling.
Ingredients
- 1 large zucchini, chopped
- 1 red onion, diced
- 1 bell pepper, diced
- 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
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon Italian seasoning
- Feta cheese, optional
- Cooked rice, optional
How To Make
STEP ONE: Preheat the oven. Preheat the oven to 400° F.
STEP TWO: Add the veggies to the sheet pan. On the sheet pan, layer the zucchini, red onion, bell pepper, artichokes, tomatoes, and kalamata olives on top. Pour the Greek dressing over the vegetables. Toss to coat.
STEP THREE: Prep the chicken breasts. Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning. Place the chicken on top of the vegetables.
STEP FOUR: Bake. Bake in a preheated oven for 20-25 minutes or until an internal temperature reaches 165 degrees F.
Optional: once the timer goes off, turn the broiler to high. Broil for 5 minutes.
STEP FIVE: Serve. Garnish with feta cheese and a sprinkle of fresh oregano. Serve over rice, on its own, or over cauliflower rice.
Tips and Recipe Notes
- I love to grab some Greek olives from the olive bar at my local grocery store. If not, the jarred containers of Kalamata olives are my go-to. Always make sure the olives are pitted.
- Using the broiler at the end is an optional step but it gives your veggies this beautiful browned look and crisps the chicken for some extra flavor.
- Serve this with a dollop of store-bought Tzatziki sauce for a fresh flavor.
- If using bone-in chicken thighs for this recipe, I recommend placing your chicken in the oven 15 minutes early, then adding the veggies and cooking until the chicken reaches an internal temperature of 165 degrees F.
- Feta is optional to garnish with. I purchased a block of feta cheese and cubed it, but you can also buy crumbled feta ready to sprinkle on top.
How to Store Leftovers
If you find yourself with leftovers, you can save them for another day.
- Refrigerator: Place the leftovers in an airtight container and store them in the refrigerator for up to 3 days.
- Freezer: To freeze the dish, place cooled leftovers in a freezer-safe container or resealable bag. They can be stored for up to 3 months.
How to Reheat
To reheat your sheet pan chicken and veggies, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. Alternatively, you can microwave individual portions for a quick lunch.
Can This Recipe Be Made Gluten-Free?
Yes, this recipe can easily be made gluten-free by reading the labels to make sure the ingredients used are free from gluten. Check the labels of the Greek dressing, olives, and any other packaged ingredients for gluten-free options. Additionally, if you’re serving it with rice, make sure to use gluten-free rice.
FAQs
Instead of chicken and feta, use beyond meat or another meat alternative, as well as dairy-free cheese. This recipe will also work great if you leave out the meat and cheese.
Yes, you can. However, it will give the dish a very different flavor. I recommend bottled Greek dressing if you don’t want to make a fresh dressing, as it will offer a similar flavor.
Yes, the Sheet Pan Chicken and Veggies recipe can be suitable for a keto diet with a few modifications. Skip the rice, since it’s high in carbohydrates. Adjust the vegetable choices, to be low-carb options. Use a keto-friendly dressing, and monitor the portion sizes.
More Sheet Pan Dinners
Sheet Pan Chicken and Veggies
Equipment
- sheet pan
Ingredients
- 1 large zucchini chopped
- 1 red onion diced
- 1 bell pepper diced
- 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
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon Italian seasoning
- Feta cheese optional
- Cooked rice optional
Instructions
- Preheat the oven. Preheat the oven to 400° F.
- Add the veggies to the sheet pan. On the sheet pan, layer the zucchini, red onion, bell pepper, artichokes, tomatoes, and kalamata olives on top. Pour the Greek dressing over the vegetables. Toss to coat.
- Prep the chicken breasts. Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning. Place the chicken on top of the vegetables.
- Bake. Bake in a preheated oven for 20-25 minutes or until an internal temperature reaches 165 degrees F.
- Optional: once the timer goes off turn the broiler to high. Broil for 5 minutes.
- Serve. Garnish with feta cheese and a sprinkle of fresh oregano. Can serve over rice, on its own, or over cauliflower rice.
Notes
- I love to grab some Greek olives from the olive bar at my local grocery store. If not, the jarred containers of Kalamata olives are my go-to. Always make sure the olives are pitted.
- Using the broiler at the end is an optional step but it gives your veggies this beautiful browned look and crisps the chicken for some extra flavor.
- Serve this with a dollop of store-bought Tzatziki sauce for a fresh flavor.
- If using bone-in chicken thighs for this recipe, I recommend placing your chicken in the oven 15 minutes early, then adding the veggies and cooking until the chicken reaches an internal temperature of 165 degrees F.
- Feta is optional to garnish with. I purchased a block of feta cheese and cubed it, but you can also buy crumbled feta ready to sprinkle on top.
Nutrition
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
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