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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
Cook Time 20 minutes
Total Time 30 minutes
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.