Greek-Inspired Sheet Pan Chicken and Veggies

Tender, Greek-inspired chicken with roasted bell peppers, juicy grape tomatoes, zucchini and red onion. Easy to throw together, and delicious!

This recipe has some major summery vibes, but it tastes too good for me to hold off posting until summer finally rolls back around! It’s bursting with fresh flavor, and loaded with delicious veggies. Plus, since you make it all on one sheet pan, it’s easy to cook and clean up.

The prep work is the hardest part of this recipe. Roughly chop the bell peppers, zucchini, and red onion and halve the grape tomatoes.

Then, in a small bowl, whisk together the olive oil, lemon juice, dried parsley, dried basil, dried oregano, and ground black pepper.

Drizzle the mixture over your chicken and veggies and spread them evenly onto a baking sheet lined with a silicone baking mat, parchment paper, or foil. Roast in the oven at 400 degrees Fahrenheit for 20-30 minutes, or until the veggies can be easily pierced with a fork and the Greek-inspired chicken reaches an internal temperature of 165 degrees Fahrenheit.

And there you have it, a delicious and nutritious supper ready in less than an hour! If you try this recipe, be sure to leave a rating and your thoughts in the comment section below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!

Please note there are affiliate links in this post.  I would never recommend anything that I don’t believe in–thank you for your support!

Print Recipe

Greek-Inspired Sheet Pan Chicken and Veggies

Tender, Greek-inspired chicken with roasted bell peppers, juicy grape tomatoes, zucchini and red onion. Easy to throw together, and delicious!

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main Course

Keyword: bell pepper, chicken, grape tomato, Greek, lemon, red onion, sheet pan, zucchini

Servings: 4 people

Author: Amanda Hookom @HookomOnHealth

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 bell peppers (any color) chopped
• 1 pint grape tomatoes halved
• 1 zucchini chopped
• 1/2 medium red onion chopped
• 1/4 cup olive oil
• 1 lemon juiced
• 1 tbsp dried parsley
• 2 tsp dried basil
• 2 tsp dried oregano
• 1/2 tsp ground black pepper

Instructions

• Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a silicone baking mat, parchment paper, or foil.
• In a small bowl, whisk together olive oil, lemon juice, dried parsley, dried basil, dried oregano, and ground black pepper.  Pour over chicken, bell peppers, tomatoes, zucchini, and red onion and toss to coat.
• Spread chicken and veggies evenly onto prepared baking sheet and bake in preheated oven for 20-30 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit.

Video

Notes

• If using fresh herbs instead of dried use 3x as much.
• You can use cherry tomatoes or your other favorite instead of grape tomatoes, if desired.  To add more color, try using multi-colored tomatoes!
• Store any leftovers in an airtight container in the refrigerator for 3-5 days.