Greek Chicken Sheet Pan Dinner
Tender pieces of chicken glazed in olive oil, lemon, and herbs, roasted with onions, peppers and tomatoes. Stuff it all in a whole wheat pita and top it with some Feta Cheese. An easy dinner in under 30 minutes!
Servings 6
Calories 444kcal
Equipment
- rimmed half sheet baking pan
Ingredients
- Juice of 1 lemon
- ¼ cup olive oil
- 2 garlic cloves, pressed
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 boneless, skinless chicken breasts, cut into 1 inch chunks
- 1 red bell pepper, cut into bite sized pieces
- 1 orang bell pepper, cut into bite sized pieces
- 1 red onion, cut into bite sized pieces
- 1 pint grape or cherry tomatoes, halved multi colored, optional
- 6 pitas, sliced in half
- 4 oz feta cheese
- fresh parsley, chopped, optional garnish
- lemon slices, optional garnish
Instructions
- Preheat oven to 400 degrees.
- Combine lemon juice, oil, garlic, oregano, thyme, rosemary, salt & pepper and whisk well.
- Place chicken and vegetables on a sheet pan and distribute evenly so as not to crowd.
- Drizzle half the oil mixture over the chicken and vegetables, toss to coat, and then drizzle the remaining half, making sure everything is well covered.
- Bake for 15-20 minutes or until chicken is cooked through. Serve inside pita bread and top with Feta and parsley. Alternatively, serve over rice, quinoa or cauliflower rice.
Notes
For a low carb option, skip the pita's and use lettuce wraps.
Nutrition
Calories: 444kcal | Carbohydrates: 39g | Protein: 34g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 699mg | Potassium: 807mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 72mg | Calcium: 125mg | Iron: 3mg