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GREEK SHEET PAN CHICKEN AND VEGGIES centered hero view, clean and uncluttered
Olivia Farnsworth

Greek Sheet Pan Chicken and Veggies Easy Weeknight Dinner

This Greek Sheet Pan Chicken and Veggies recipe is a flavorful and effortless easy dinner perfect for a weeknight meal or family dinner. Featuring tender chicken pieces and vibrant vegetables seasoned with zesty lemon and classic Greek spices, it’s a simple sheet pan dinner that brings all the fresh summer flavors together in one pan chicken dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 436
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 bell pepper any color
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon Greek seasoning
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1/2 cup crumbled feta cheese

Method
 

  1. Set your oven to 400 degrees Fahrenheit and prepare a baking sheet by spraying it with nonstick spray.
  2. Cut the chicken breasts into bite-size pieces and place them into a large mixing bowl.
  3. Slice the zucchini and yellow squash into rounds, then dice the bell pepper; add all these vegetables along with the cherry tomatoes to the bowl with the chicken.
  4. Combine olive oil, lemon juice, minced garlic, Greek seasoning, salt, and cracked pepper in a small bowl and whisk until blended.
  5. Pour this seasoning mix over the chicken and vegetables, tossing gently to ensure everything is evenly coated.
  6. Arrange the chicken and veggies in a single layer on the prepared baking sheet and bake for 20 minutes, or until the chicken is thoroughly cooked.
  7. Once out of the oven, sprinkle the top with crumbled feta cheese before serving for a delicious finishing touch.

Notes

  • We love using Cavender’s Greek Seasoning for authentic flavor. If using another brand, taste the seasoning blend before adding it to adjust as needed. This dish keeps well covered in the refrigerator for up to five days, making it a convenient choice for meal prep.