Chicken, peppers, onions and little baby potatoes all roasted up in a yummy quick marinade! Topped with feta and kalmatas. Such big flavor for a healthy and quick meal!
This last 6 months has been a blur of Seattle rain and clouds. So what’s a girl, with a happy disposition, to do with all this gloom? Watch 7 seasons of Gilmore Girls, thats what! Yup, just finishing up the last few episodes. That’s 154 episodes of Lorelai and Rory with a dash of Luke, for a total of 115.5 hours of binge watching bliss! Do you ever just get trapped in a show? This one was so sweet. No blood or dead bodies…just a couple girls with the ability to talk faster than a gaggle of girls on a wine buzz. The sun better come out pretty soon or I’m gonna be forced to do something productive…Like make more Greek flavored dishes! (such a smooth segway huh?…brilliant writing skills. Just like Rory).
Following up on last weeks Greek Salad Meal Prep with more Greek flavors. I loved the flavor of that chicken so much, I needed more!
A simple blend of olive oil, lemon juice, garlic and a few spices you probably already have. Mixed together and tossed with fresh veggies and chicken! Boy, doesn’t get much easier than this guys!
After everything has roasted for about 30 minutes. Remove from the oven and sprinkle on the feta and olives!
The next day, I took the leftovers, chopped them all up and made beautiful salads…which honestly, I loved so much that I’d make this again just for the salad opportunities. I served it with store bought Tzatziki dressing. Totally winner lunchbox!
You can see all my Sheet Pan Dinners here.
The most popular is my Chicken Fajita Sheet Pan Dinner. Served over salad, rice or in a lettuce wrap!
When I get tired of chicken, I also really love this Honey Glazed Salmon Recipe!
To Easy, Healthy, Fast and Fresh Dinners!
Greek Sheet Pan Chicken Dinner
An easy one pan dinner that his healthy, fast and super yummy!
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons paprika
- 2 teaspoons oregano, dried or 1 tablespoon fresh
For Veggies and Chicken
- 4 Chicken breasts, boneless
- 2 red peppers, sliced keep slices thick
- 1 red onion, cut into 8 wedges
- 8-10 whole garlic cloves
- 1 pound baby mixed color potatoes quartered red or yellow will work as well
- 1/4 cup crumbled Feta
- 1/4 cup kalamata olives
Preheat oven to 400 degrees
Combine all marinade ingredients in small bowl.
Place sliced veggies on large sheet pan.
Place Chicken in and around the vegetables.
Pour marinade all over veggies and rub onto the chicken.
Arrange mixture evenly, and nestle sliced lemons around sheet pan.
Place in oven and roast for 30-35 minute or until veggies are slightly brown and chicken reaches 165 degrees.
Sprinkle with crumbled feta and kalamata olives.
For my followers on the Whole30 or Paleo diet. You know what is best for you! If you see an ingredient that is not compliant, omit it. In this case, it's the feta :(.
Inspired by Half Baked Harvest