Greek Chicken Sheet Pan Dinner

A baking sheet and wooden serving spoon with greek sheet pan chicken and vegetables.

5 from 14 votes

Make dinner easy with this Greek chicken sheet pan dinner! Tender chicken and colorful veggies are roasted with bold Mediterranean flavors and served with a creamy lemon dill yogurt sauce.

Prep Time20

Cook Time22

Total Time40

Course: Main Course

Cuisine: Mediterranean

Servings:

Calories: 313kcal

Author: Olivia & Annie

Ingredients

For the sheet pan:

1 ½ 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
½ 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 ½ a lemon
1 tablespoon dried dill
½ teaspoon minced garlic
½ teaspoon kosher salt
¼ 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 2–3 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.

Nutrition