Greek Sheet Pan Feta Chicken and Veggies
So healthy, filling and delicious you don’t even miss the rice, pasta or bread. I promise you will love it and feel so full after. The key is to score the chicken pieces – especially in its thick part. That way the feta sauce/marinade goes all the way through. Just take care not to slice the pieces all the way through.
This is also such a great recipe to customize. You can use any veggies you have on hand like eggplant, mushrooms, broccoli, cauliflower small florets. Another important tip is to sprinkle the chicken pieces with paprika to give them some color.
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Greek Sheet Pan Feta Chicken and Veggies
Equipment
Ingredients
- 1 large zucchini
- 2 small yellow squash
- 1 large bell pepper
- 1 medium red onion
- 10 oz cherry tomatoes
- 2 tbs olive oil
- salt and pepper to taste
Marinade:
- 5 oz Greek feta, crumbled
- 1/4 cup olive oil
- 1 large lemon, zested + juiced
- 4 cloves garlic, minced
- 3/4 tsp dried oregano
- 1/4 tsp chili pepper flakes
- 3 boneless skinless chicken breasts
- paprika
Instructions
- Preheat oven to 425℉. Line a large sheet pan with parchment paper.
- Slice all your veggies (except the tomatoes) into large bite-size chunks. Toss everything with 2 tbs olive oil and salt and pepper to taste. Spread out evenly on your sheet pan so that the pieces are not overlapping but leave some space in the center of the pan for your chicken pieces.
Marinade:
- In a medium bowl, combine the crumbled feta, 1/4 cup olive oil, lemon zest and juice, garlic, oregano, chili pepper flakes until combined.
- Score the tops of your chicken pieces as seen in the pic above – being carefully not to cut all the way through. But try to get deep especially on the thick side of the pieces. Transfer to your sheet pan. Sprinkle some salt and paprika on the chicken pieces to give them some color. Drop a few tablespoons of the feta marinade onto the tops of the chicken. Take the rest of the marinade and drizzle onto the veggies as best you can. Bake for 30-35 minutes.
Nutrition
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Why can’t we ever print your recipes it says PRI t but does not print????
Hi Paulo, make sure you’re not on the Google App. You can;t print from the app. Make sure you’re on Safari
Temperature is too high and cooked veggies to death….next time I make this will cook at 375 or so for half hour. Also I cut way back on the olive oil. Good recipe tho.
Good recipe but it is baked at way too high a temperature….the veggies were cooked to death. Next time I make this I would cut it way down to 375 for so for half hour.
Delicious! My granddaughter loves it and request it.
Hi Rene, Thank you for trying the recipe and I’m so glad your granddaughter loves the dish too!
This dish is outstanding! Followed the recipe exactly. My husband did not even miss the starch. Definately a keeper!!
Hi Judy, that’s awesome! I’m so glad you both enjoyed the recipe!
Drooling! Making this tonight. Love your recipes – they never let me (or our family) down!
Hi Courtney, I hope you guys loved it! Thank you!!!
This seems like alot of oil for3 servings!
Hi Barbara, you can use less if you prefer. This amount worked for me though!