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Greek Sheet Pan Chicken and Veggies

Ingredients

Scale
  • 1.5 – 2 lb boneless skinless chicken breasts
  • 1 medium zucchini
  • 1 medium red onion
  • 1 bell pepper
  • 24 oz baby potatoes
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 lemon
  • ½ cup crumbled feta cheese
  • Tzatziki and fresh herbs for serving

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. Cut the chicken breast into small bite sized strips. Cut all of the veggies into small, bite sized pieces ensuring that they are even in size so that they cook evenly.
  3. Place chicken and veggies in a large mixing bowl and toss in olive oil. Combine all spices in a separate bowl and then toss the chicken and veggies in the spice mixture.
  4. Pour ingredients onto the sheet pan and bake at 400F for 25-30 minutes.
  5. Remove from oven, squeeze juice from the lemon on top and immediately top with crumbled feta so it melts slightly from the heat of the meal
  6. Serve with a dollop of tzatziki and fresh herbs
  • Author: Dorothy Miler