Go Back
Print

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!
Course Main Course
Keyword bell pepper, chicken, grape tomato, Greek, lemon, red onion, sheet pan, zucchini
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.