PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | SERVINGS: 4
Prep this Sheet Pan dinner in ten minutes and have this ready on your dinner table in less than an hour. This is an amazing recipe with tender pieces of chicken and veggies. This recipe is not only super easy to throw together, but also very versatile. A must-try and for keeps!
1/4 c. olive oil
2 large chicken breasts, cut in half, or 4 chicken thighs
2 cloves garlic, crushed
1 red pepper, cut into 2-inch pieces
1 red onion, cut into eighths
1 yellow pepper, cut into 2-inch pieces
1/2 c. artichoke hearts
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon smoked paprika
2 c. cherry tomatoes
2/3 c. kalamata olives
1 teaspoon dried oregano
2 tablespoons chopped fresh basil
1/4 c. chopped feta (omit for Paleo/Whole30)
1/4 teaspoon salt
1/2 teaspoon pepper
How to make Sheet Pan Greek Chicken
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Place the chopped peppers, red onion slices, artichoke hearts, lemon wedges, and tomatoes on a large baking sheet or roasting tray.
Step 3: Whisk the garlic, olive oil, vinegar, paprika, and oregano in a bowl until blended. Over the veggies, pour 1/3 of the sauce, then sprinkle with salt and pepper. Toss well until the veggies are evenly coated. On top of the veggies, place the chicken pieces. Brush the chicken with the sauce.
Step 4: Place in the preheated oven and bake the chicken and veggies for about 25 minutes.
Step 5: Remove the baking/roasting tray from the oven after 25 minutes and top the veggies and chicken with feta, chopped basil, and olives. Then, pour the rest of the sauce on top.
Step 6: Place the tray back into the oven and continue baking for additional 5 to 10 minutes until the chicken is no longer pink.
Step 7: Serve the Greek Chicken right away garnished with some basil. Enjoy!
Calories: 354kcal Carbohydrates: 17g Protein: 27g Fat: 20g Sodium: 884mg Fiber: 5g Sugar: 7g
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