This Greek chicken sheet pan dinner is an easy weeknight dinner packed with tender chicken, colorful veggies, and fresh Mediterranean flavors. Everything cooks together on one large baking sheet, then gets topped with a simple lemon dill yogurt sauce for a delicious meal with a ton of flavor.
Why Youโll Love This Recipe
- Everything cooks on a single sheet pan, which means less prep and cleanup on busy weeknights.
- The combination of juice from fresh lemons, red wine vinegar, garlic, oregano, and paprika gives the chicken and veggies bold Mediterranean flavor. If you love similar flavors, try ourย Mediterranean white bean salad.ย
- You can easily customize the vegetables or add toppings like tangy feta cheese, kalamata olives, or fresh herbs.
- The lemon dill yogurt sauce adds a creamy, tangy finish and can easily be swapped for your favorite store-bought tzatziki sauce.
- It works well for meal prep and makes a great option for an easy dinner the next day, too.
Looking for other sheet pan dinners?
Ingredient Notes
- Boneless skinless chicken breasts- Chicken breast works well here because it cooks quickly alongside the vegetables. You can also use boneless skinless chicken thighs, although dark meat may need a few extra minutes of cooking time.
- Bell peppers - We love using red bell peppers for their sweetness and color, but a yellow, orange, or green bell pepper will work too.
- Zucchini - Cut the zucchini into pieces similar in size to the chicken pieces so everything cooks as evenly as possible.
- Red wine vinegar - This adds a little tang and helps create the Greek-inspired flavor. If needed, you can substitute white wine vinegar or add a little extra lemon juice.
- Plain yogurt - Either reduced-fat or full-fat plain yogurt will work for the lemon dill yogurt sauce. For an easy shortcut, you can also use your favorite store-bought tzatziki sauce.
- Dried dill - Dried dill keeps this sauce simple and convenient, but fresh dill can be used instead if you have it on hand.
- Optional toppings - Crumbled feta cheese, kalamata olives, fresh herbs, artichoke hearts, or sun-dried tomatoes would all be delicious additions.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Cut everything evenly. Try to keep the chicken and vegetables close to the same size so they cook at a similar rate.
- Use a large sheet pan. Spread everything into a single layer rather than overcrowding the pan. If needed, use two baking sheets for the best results.
- Check the chicken with an instant-read thermometer. The internal temperature should reach 165ยฐF before serving.
- Try different vegetables. Grape tomatoes, artichoke hearts, or other colorful veggies would all work well. Keep in mind that heartier vegetables like red potatoes or sweet potatoes will need a longer cooking time.
- Switch up the sauce. The lemon dill yogurt sauce is delicious, but tzatziki sauce is an easy alternative.
- Make it a complete meal. Serve with our lemon roasted potatoes (made with Yukon gold potatoes), pita bread, rice, quinoa, or your favorite grain. Crusty bread would also be great for scooping up the extra yogurt sauce.
How to Make This Sheet Pan Greek Chicken Dinner
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Line a baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit.
Chop the chicken breast into 1-inch cubes and add it to a large bowl. Chop the bell pepper, red onion, and zucchini into pieces similar in size to the chicken, and add them to the same bowl.
Step 2: Add the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, paprika, and black pepper to the bowl. Toss well until the chicken and veggies are evenly coated.
Step 3: Spread the chicken and veggies in a single, even layer on the prepared baking sheet.
Bake for 20-22 minutes, or until the chicken is firm and reaches an internal temperature of 165 degrees Fahrenheit and the veggies are tender.
Step 4: While the sheet pan bakes, whisk together the yogurt, lemon juice, dried dill, minced garlic, salt, and pepper in a medium bowl until well combined.
Step 5: Divide the chicken and veggies among plates or bowls, and drizzle each serving with the lemon dill yogurt sauce. Top with any additional toppings of choice.
Greek Chicken Sheet Pan Dinner FAQsย
Store leftover Greek sheet pan chicken and vegetables in an airtight container in the refrigerator for up to 3โ4 days. Store the lemon dill yogurt sauce separately if possible.
Reheat the chicken and vegetables in the microwave until warmed through, or place them on a baking sheet and warm in the oven at 350ยฐF until heated through. Add the yogurt sauce after reheating.
Yes! Boneless skinless chicken thighs are a great option and will add a little more richness. Depending on their size, they may need a few extra minutes in the oven, so check that the internal temperature reaches 165ยฐF.
โAbsolutely. This recipe is easy to customize with your favorite veggies. Bell peppers, zucchini, red onion, grape tomatoes, and artichoke hearts all work well. Just keep the cooking time in mindโvegetables like potatoes or sweet potatoes will need longer to become tender.
No. Since the chicken and veggies are tossed directly with the olive oil, lemon juice, red wine vinegar, and seasonings before baking, thereโs no additional marinating time needed.
This recipe is gluten free. It is dairy-free with the use of a dairy-free yogurt for the sauce.ย
Other Meals With Mediterranean Flavors
If you make this Greek sheet pan chicken recipe, please let us know how it turns out in the comments below and/or rate the recipe! Donโt forget to tag us on Instagram to show us your finished productโit makes our day every time we see you trying the recipes we love!
Greek Chicken Sheet Pan Dinner
Ingredients
For the sheet pan:
- 1 ยฝ lbs boneless, skinless chicken breast
- 2 red bell peppers
- 1 red onion
- 1 zucchini
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons minced garlic
- 2 teaspoons oregano
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ยฝ teaspoon black pepper
For the lemon dill yogurt sauce (or use your favorite store-bought tzatziki):
- 1 cup plain yogurt (reduced fat or full fat)
- Juice of ยฝ a lemon
- 1 tablespoon dried dill
- ยฝ teaspoon minced garlic
- ยฝ teaspoon kosher salt
- ยผ teaspoon black pepper
Optional toppings:
- Crumbled feta cheese, kalamata olives, etc.
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit.
- Chop the chicken breast into 1-inch cubes and add it to a large bowl. Chop the bell pepper, red onion, and zucchini into pieces similar in size to the chicken, and add them to the same bowl.
- Add the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, paprika, and black pepper to the bowl. Toss well until the chicken and veggies are evenly coated.
- Spread the chicken and veggies in a single, even layer on the prepared baking sheet.
- Bake for 20-22 minutes, or until the chicken is firm and reaches an internal temperature of 165 degrees Fahrenheit and the veggies are tender.
- While the sheet pan bakes, whisk together the yogurt, lemon juice, dried dill, minced garlic, salt, and pepper in a medium bowl until well combined.
- Divide the chicken and veggies among plates or bowls, and drizzle each serving with the lemon dill yogurt sauce. Top with any additional toppings of choice.
Notes
- Save time/prep ahead:
- Chop the chicken and vegetables up to 1 day ahead and store them separately in airtight containers in the refrigerator.
- Mix the olive oil, lemon juice, red wine vinegar, and seasonings ahead of time so everything is ready to toss together when you're ready to cook.
- Make the lemon dill yogurt sauce up to 2โ3 days in advance and store it in the refrigerator, or buy a tzatziki sauce from the store.
- For even easier meal prep, cook a batch of our lemon roasted potatoes, rice, quinoa, or another base ahead of time to serve alongside the sheet pan chicken.
- This recipe is gluten free. It is dairy-free with the use of a dairy-free yogurt for the sauce.
- The recipe can be found on My Fitness Pal by searching "BWB Greek Chicken Sheet Pan." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Emily B
This has become a repeat dish in our house. Seriously so good! I love the bright flavors, it's the perfect summer dinner!
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We love this one in the summer! Thanks for letting us know!