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For this dish, you need fresh and vibrant ingredients. Here’s what to gather: - 4 boneless, skinless chicken breasts - 2 cups cherry tomatoes, halved - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 zucchini, sliced - 1 cup Kalamata olives, pitted These ingredients mix well together. The chicken provides protein. The veggies add color and flavor. The right seasonings make this dish pop! You will need: - 4 cloves garlic, minced - 1/4 cup olive oil - 2 tablespoons red wine vinegar - 2 teaspoons dried oregano - 1 teaspoon paprika - Salt and pepper to taste These add a taste of the Mediterranean. Garlic brings depth. Oregano and paprika offer warmth and spice. Garnishes can elevate your meal. Try adding: - Fresh parsley or basil These herbs add a fresh touch. They also make the dish look beautiful. You can sprinkle them on right before serving. Enjoy the burst of flavor they bring! {{ingredient_image_1}} To start, grab a large mixing bowl. In it, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, and 4 cloves of minced garlic. Add 2 teaspoons dried oregano, 1 teaspoon paprika, and some salt and pepper. Whisk it all together until it blends well. This marinade packs in flavor and will make your chicken taste amazing. Now, add the 4 boneless, skinless chicken breasts to the bowl. Toss them well in the marinade until they are fully coated. For best results, let the chicken marinate for at least 15 minutes. If you want even more flavor, refrigerate it for up to 2 hours. This step is key for juicy, tender chicken. While the chicken marinates, it’s time to prep your veggies. Take a large sheet pan and place 2 cups of halved cherry tomatoes, 1 sliced yellow bell pepper, 1 cut red onion, and 1 sliced zucchini on it. Don’t forget the 1 cup of pitted Kalamata olives! Drizzle the remaining marinade over these veggies. Toss them gently to coat every piece. This ensures that your vegetables soak up all the deliciousness. Nestle the marinated chicken breasts right in the center of the veggies on the pan. Preheat your oven to 425°F (220°C). Bake everything for 25 to 30 minutes. Your chicken is done when it reaches 165°F (75°C) inside and the veggies are tender. Once cooked, take it out and let it rest for 5 minutes. Before serving, add some fresh parsley or basil for a pop of color. Enjoy your savory sheet pan Greek chicken and veggies! To get juicy chicken, start with marinating. Use olive oil and vinegar to add flavor. The garlic, oregano, and paprika work well together. Marinate the chicken for at least 15 minutes. If you have time, let it sit longer in the fridge. This step helps keep the chicken moist. When you bake it, check the internal temperature. It should reach 165°F. Let it rest for five minutes after baking. This helps the juices settle before you cut into it. For sheet pan dinners, choose colorful veggies. Cherry tomatoes add sweetness and pop. Yellow bell peppers give crunch and color. Red onions bring a nice bite. Zucchini is tender and cooks quickly. Kalamata olives add a salty flavor. You can also try other veggies like bell peppers or asparagus. Just make sure they roast well together. Cut them into similar sizes for even cooking. This way, all your veggies will be tender and tasty. Store leftovers in airtight containers. This keeps them fresh for longer. You can keep them in the fridge for up to three days. If you want to save them for later, freeze them. Just make sure to cool them down first. When you reheat, do it gently. Use the oven or microwave, but don’t overcook. You want the chicken and veggies to stay moist. Enjoy your meal again, packed with flavor! Pro Tips Marinate Longer for More Flavor: Allowing the chicken to marinate for at least 2 hours in the refrigerator will maximize the flavor infusion, making the dish even more delicious. Sheet Pan Variety: Feel free to add other Mediterranean vegetables such as eggplant or asparagus to customize the dish according to your taste preferences. Check Chicken Temperature: Use a meat thermometer to ensure that the chicken is cooked to the proper internal temperature of 165°F (75°C) for safety and juiciness. Garnish with Feta: For an extra burst of flavor, sprinkle crumbled feta cheese over the dish just before serving. {{image_2}} You can easily switch out the chicken for other proteins. Try using pork tenderloin or shrimp. Both options cook well and add great flavor. For pork, adjust cooking time to about 20-25 minutes. If you choose shrimp, cook for only 10-15 minutes. Always check that your proteins are cooked through. Feel free to mix up the veggies. Broccoli, asparagus, or bell peppers work well. Carrots and mushrooms are also great choices. Just slice them evenly for even cooking. You can use frozen vegetables too, but they may need slightly longer in the oven. You can enhance the flavor with different herbs. Try thyme, rosemary, or dill for a fresh twist. Adding a pinch of cumin or coriander can spice things up. For a kick, include red pepper flakes or a splash of lemon juice. These changes can make each meal unique and exciting. This dish serves four. Each serving has about 350 calories. The chicken gives you protein. The veggies add fiber and vitamins. The olive oil provides healthy fats. You get a good mix of calories from all ingredients. - Chicken breasts: They are lean and full of protein. This helps build and repair muscles. - Cherry tomatoes: These are rich in antioxidants. They help keep your skin healthy. - Bell peppers: They are high in vitamin C. This boosts your immune system. - Zucchini: This veggie is low in calories and high in water. It keeps you hydrated. - Kalamata olives: They offer healthy fats and are good for heart health. - Garlic: This boosts your immune system and adds flavor. - Olive oil: This is rich in monounsaturated fats. It supports heart health. This meal has a great balance of macronutrients. You get protein from chicken. The vegetables provide carbs and fiber. Healthy fats come from olive oil and olives. This mix keeps you full and satisfied. Each bite offers nutrition and great taste. Enjoy your meal knowing it's good for you! To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. It should be white and juicy, with no pink inside. Yes, you can make this recipe in advance. Marinate the chicken for up to 2 hours before cooking. You can also chop the veggies ahead of time. Store them in the fridge in an airtight container. Just remember to bake the dish fresh for the best taste. This dish pairs well with several sides. You can serve it with rice or quinoa for added carbs. A fresh Greek salad is another great option. If you want a bread side, consider pita bread or crusty bread to soak up the juices. Yes, you can use bone-in chicken pieces. Just adjust the cooking time to ensure they cook through. Bone-in pieces often take longer, around 35-40 minutes. Always check the internal temperature to make sure it's safe to eat. This blog post covered everything you need for Sheet Pan Greek Chicken. We explored main ingredients, seasonings, and garnishes to make your dish great. I shared easy steps for marinating, baking, and adding veggies. You learned tips for juicy chicken and storing leftovers. Different variations let you switch proteins or veggies as you like. Lastly, I highlighted the nutritional details of this meal. This recipe is simple, healthy, and delicious. Enjoy your cooking and make this dish your own!

Mediterranean Bliss: Sheet Pan Greek Chicken and Veggies

A flavorful sheet pan meal featuring marinated chicken and fresh Mediterranean vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups cherry tomatoes, halved
  • 1 pieces yellow bell pepper, sliced
  • 1 pieces red onion, cut into wedges
  • 1 pieces zucchini, sliced
  • 1 cup Kalamata olives, pitted
  • 4 cloves garlic, minced
  • 0.25 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh parsley or basil

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large mixing bowl, combine the olive oil, red wine vinegar, garlic, oregano, paprika, salt, and pepper to create a marinade.
  • Add the chicken breasts to the bowl, tossing them in the marinade until fully coated. Allow to marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
  • While the chicken is marinating, prepare the vegetables by placing the halved cherry tomatoes, sliced bell pepper, red onion wedges, zucchini slices, and Kalamata olives on a large sheet pan.
  • Drizzle the remaining marinade over the vegetables and toss to coat them evenly.
  • Nestle the marinated chicken breasts in the center of the vegetables on the sheet pan.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
  • Once cooked, remove from the oven and let rest for 5 minutes.
  • Garnish with fresh parsley or basil before serving, and enjoy your delicious Mediterranean feast!

Notes

Serve directly from the sheet pan for a rustic look, or transfer to a large serving platter. Drizzle with additional olive oil and sprinkle with feta cheese for a lovely finishing touch.
Keyword chicken, Greek, healthy, Mediterranean, sheet pan