Greek Chicken Sheet Pan Dinner With Veggies
This Greek Chicken Sheet Pan Dinner With Veggies is an easy and flavorful dinner. Top with the lemon dill yogurt sauce for extra flavor!
Ingredients
For the sheet pan:
- 1 1/2 lbs boneless, skinless chicken breast cut into 1" cubes
- 1 red bell pepper
- 1 red onion
- 1 zucchini
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tsp minced garlic
- 2 tsp oregano
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp onion powder
For the lemon dill yogurt sauce (optional):
- 1 cup plain yogurt (Greek or regular)
- Juice of 1/2 a lemon
- 1 tbsp dried dill
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional toppings:
- Crumbled feta cheese, kalamata olives, lemon slices/wedges of lemon
Instructions
For the sheet pan:
- Line a baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit.
- Start by chopping the raw chicken breast into 1” cubes and place them in a large bowl.
- Next, chop the bell pepper, onion, and zucchini into pieces similar in size to the chicken. Add them to the bowl with the chicken.
- Add the olive oil, lemon juice, red wine vinegar, minced garlic, and spices to the bowl. Stir well until the chicken and veggies are evenly coated.
- Put the chicken and veggies onto the baking sheet and spread out evenly.
- Bake for 20-22 minutes, or until chicken is firm and reaches an internal temperature of 165 degrees.
For the sauce:
- Measure out the ingredients and place them into a medium-sized bowl. Mix them all together until well-combined.
- Drizzle the desired amount of sauce over each individual serving.
Notes
We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.