Sheet Pan Mediterranean Chicken and Veggies with Greek Salad
Roasted lemon-oregano chicken and vegetables pair with a crisp, briny Greek salad.
Dietary
Keto, Wheat free, Nut free, Halal
Allergens
Dairy
Boneless chicken thighs roast alongside zucchini, bell peppers, and red onion on one pan, seasoned with lemon, garlic, and oregano until the edges caramelize. A chilled Greek salad of cucumber, tomato, olives, and feta rounds out the plate, making this a balanced weeknight dinner with minimal cleanup.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium cucumber, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons Greek vinaigrette
Method
-
Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.
-
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, salt, and black pepper.
-
Place chicken thighs, zucchini, bell peppers, and red onion wedges on the sheet pan. Drizzle with the oil mixture and toss to coat evenly, then arrange in a single layer.
-
Roast until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred at the edges, 25 to 30 minutes.
-
While the chicken roasts, combine cucumber, cherry tomatoes, kalamata olives, feta, and thinly sliced red onion in a medium bowl.
-
Toss the salad with Greek vinaigrette just before serving.
-
Let the chicken rest for 5 minutes, then slice if desired and serve alongside the roasted vegetables and Greek salad.
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Sheet Pan Mediterranean Chicken and Veggies with Greek Salad
Boneless chicken thighs roast alongside zucchini, bell peppers, and red onion on one pan, seasoned with lemon, garlic, and oregano until the edges caramelize. A chilled Greek salad of cucumber, tomato, olives, and feta rounds out the plate, making this a balanced weeknight dinner with minimal cleanup.
50 min 4 servings 430 cal
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium cucumber, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons Greek vinaigrette
Method
- 1
Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.
- 2
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, paprika, salt, and black pepper.
- 3
Place chicken thighs, zucchini, bell peppers, and red onion wedges on the sheet pan. Drizzle with the oil mixture and toss to coat evenly, then arrange in a single layer.
- 4
Roast until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred at the edges, 25 to 30 minutes.
- 5
While the chicken roasts, combine cucumber, cherry tomatoes, kalamata olives, feta, and thinly sliced red onion in a medium bowl.
- 6
Toss the salad with Greek vinaigrette just before serving.
- 7
Let the chicken rest for 5 minutes, then slice if desired and serve alongside the roasted vegetables and Greek salad.