Sheet Pan Greek Chicken and Veggies (Ready in 30 Minutes)

Easy sheet pan Greek chicken with colorful veggies 🥗🍋—healthy, flavorful, and ready in just 30 minutes for a perfect weeknight dinner!

Weeknight dinners just got easier! This Sheet Pan Greek Chicken and Veggies recipe combines tender chicken breasts with colorful zucchini, bell peppers, and red onions, all seasoned with olive oil, garlic, lemon, and oregano. Everything cooks together on one pan for a quick, flavorful, and healthy Mediterranean-inspired meal.

Perfect for meal prep, family dinners, or even a simple weekday treat, this recipe is not only delicious but also requires minimal cleanup—just one pan, a few ingredients, and 30 minutes of your time.

Sheet Pan Greek Chicken and Veggies

Quick, healthy sheet pan Greek chicken with zucchini, bell peppers & red onion 🥗🍋—a flavorful, easy weeknight dinner ready in just 30 minutes!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 plates

Course: Dinner, Healthy

Cuisine: Greek, Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Protein

• 2 chicken breasts boneless, skinless

Vegetables

• 1 zucchini sliced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 red onion sliced

Seasoning & Garnish

• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp paprika
• to taste salt & pepper
• 1 lemon juiced
• fresh parsley chopped for garnish

Equipment

• Sheet pan
• Parchment paper
• Knife and cutting board
• Measuring spoons
• Mixing bowl

Method

 

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Slice zucchini, bell peppers, and red onion. Place chicken breasts in the center of the pan and arrange veggies around them.
3. Drizzle olive oil over chicken and veggies. Sprinkle garlic powder, oregano, paprika, salt, and pepper. Squeeze lemon juice on top and toss veggies gently.
4. Roast in the oven for 20–25 minutes until chicken is cooked through and veggies are tender.
5. Garnish with fresh parsley and serve warm.

Notes

Perfect for a healthy, quick weeknight dinner or meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. Pair with rice, couscous, or quinoa for a complete meal.

Why You’ll Love This Recipe:
✅ Quick & easy – ready in just 30 minutes.
✅ Healthy & flavorful – lean chicken with fresh veggies and Mediterranean herbs.
✅ One-pan meal – minimal prep and cleanup.
✅ Family-friendly – crowd-pleasing flavors everyone will enjoy.
✅ Meal prep-friendly – stores well in the fridge for lunches or dinners.

Ingredients You’ll Need:

• 2 chicken breasts, boneless and skinless
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt & pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Preheat oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Prep chicken & veggies: Slice zucchini, bell peppers, and red onion. Place chicken breasts in the center of the pan and surround with veggies.
3. Season everything: Drizzle olive oil over chicken and veggies. Sprinkle with garlic powder, oregano, paprika, salt, and pepper. Squeeze lemon juice on top. Toss veggies gently to coat.
4. Bake: Roast in the oven for 20–25 minutes until chicken is cooked through and veggies are tender.
5. Finish & serve: Remove from oven, garnish with fresh parsley, and serve warm.

Tips & Variations:

• Extra flavor: Marinate chicken in olive oil, lemon, garlic, and oregano for 30 minutes before baking.
• Add protein: Include olives or feta for a Greek twist.
• Low-carb option: Serve with cauliflower rice instead of grains.
• Meal prep: Store leftovers in airtight containers for up to 3 days.

Serving Suggestions:

• Serve over quinoa, rice, or couscous.
• Pair with a side Greek salad or tzatziki sauce.
• Add warm pita bread for a complete Mediterranean meal.

Nutritional Info (per serving):
Calories: 320
Protein: 35g
Carbs: 12g
Fat: 14g
Fiber: 3g
Sodium: 420mg

FAQs:

1. Can I use chicken thighs instead of breasts?
   Yes! Bone-in or boneless thighs work well; adjust baking time to ensure they’re cooked through.
2. Can I prep this in advance?
   Yes, chop veggies ahead of time and store in the fridge. Assemble and bake when ready.
3. How can I make it spicier?
   Add a pinch of red pepper flakes or drizzle with hot sauce before baking.
4. Can I freeze this meal?
   Cooked chicken and roasted veggies freeze well. Reheat gently in the oven or microwave.

Conclusion:
This Sheet Pan Greek Chicken and Veggies recipe proves that healthy, Mediterranean-inspired meals can be quick, flavorful, and fuss-free. Perfect for weeknights, meal prep, or family dinners, it’s sure to become a regular in your recipe rotation.