Sheet Pan Dinner Greek Chicken & Vegetables

I’m always on the hunt for an easy sheet pan dinner and this one couldn’t be any easier to make. If you happen to have a garden during the summer, this is the perfect recipe to use up all of the zucchinis, tomatoes, onions, and more. Let’s make it!

Ingredients Needed

• Zucchini
• Red onion
• Bell pepper – any color will work
• Canned artichoke hearts, quartered
• Cherry tomatoes
• Pitted kalamata olives
• Greek dressing
• Boneless skinless chicken breasts
• Olive oil
• Kosher salt
• Black pepper
• Italian seasoning
• Feta cheese

Step-by-Step Instructions

1. Preheat the oven to 400 degrees F.
2. Take a large sheet pan and layer the zucchini, red onion, bell pepper, artichokes, tomatoes, and kalamata olives on top.
3. Pour the Greek dressing over the vegetables. Toss to coat.
4. Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.
5. Lay the chicken on top of the vegetables. Bake in a preheated oven for 20-25 minutes or until an internal temperature reaches 165 degrees F.
6. Optional step: once the timer goes off turn the broiler to high. Broil for 5 minutes.
7. Garnish with feta cheese and serve.

Recipe Notes

1. This sheet pan dinner is amazing on its own, but you can serve it over rice, cauliflower rice, or mashed potatoes.
2. Leftovers will store in an airtight container in the fridge for up to 3 days. Reheat in the microwave in a microwave-safe bowl for 2-3 minutes.
3. Any color bell pepper will work (red, green, orange, yellow).
4. I’m using cherry tomatoes in this recipe but grape tomatoes will work too.
5. 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.
6. Using the broiler at the end is an optional step to brown and crisp the chicken a bit. 
7. Serve this with a dollop of store-bought Tzatziki sauce.
8. If using bone-in chicken thighs for this recipe, I recommend adding 15 minutes to the cooking time until the chicken reaches an internal temperature of 165 degrees F.
9. 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.

Craving more dinner recipes? Give these a try:

• Copycat Red Lobster Shrimp Scampi
• Pan Seared Salmon
• Chicken and Avocado Caprese Salad

If you make this sheet pan dinner recipe or any of my others, I’d love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

Sheet Pan Dinner Greek Chicken & Vegetables

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• Author: Samantha Shue
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Need a ridiculously easy sheet pan dinner recipe done in 35 minutes or less? Try this sheet pan dinner with Greek chicken and vegetables. You’ll want it on weekly rotation in your house.

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Ingredients

Scale 1x2x3x

• 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 lb 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, for serving
• Cooked rice, for serving

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Instructions

1. Preheat the oven to 400 degrees F.
2. Take a large sheet pan and layer the zucchini, red onion, bell pepper, artichokes, tomatoes, and kalamata olives on top.
3. Pour the Greek dressing over the vegetables. Toss to coat.
4. Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.
5. Lay the chicken on top of the vegetables. Bake in a preheated oven for 20-25 minutes or until an internal temperature reaches 165 degrees F.
6. Optional step: once the timer goes off turn the broiler to high. Broil for 5 minutes.
7. Garnish with feta cheese and a sprinkle of fresh oregano (optional). I like to serve ours over rice, but this is great on its own or over cauliflower rice.

Notes

1. This dish is amazing on its own, but you can serve it over rice, cauliflower rice, or mashed potatoes.
2. Leftovers will store in an airtight container in the fridge for up to 3 days. Reheat in the microwave in a microwave-safe bowl for 2-3 minutes.
3. Any color bell pepper will work (red, green, orange, yellow).
4. I’m using cherry tomatoes in this recipe but grape tomatoes will work too.
5. 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.
6. Using the broiler at the end is an optional step to brown and crisp the chicken a bit. 
7. Serve this with a dollop of store-bought Tzatziki sauce.
8. If using bone-in chicken thighs for this recipe, I recommend adding 15 minutes to the cooking time until the chicken reaches an internal temperature of 165 degrees F.
9. 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.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner

Keywords: sheet pan dinner, easy meals, easy dinner, chicken recipe, chicken dinner, sheet pan recipe