Chicken breasts and vegetables marinated in a delicious homemade greek dressing and then cooked to perfection. Feta and Greek olives are added before serving to give this recipe another layer of Mediterranean flavor.
Lately, I’ve been all about easy sheet pan dinners. Take some chicken, marinate it, and then throw it on a pan with some vegetables. This is one of the easiest way to get a healthy dinner on the table in about 30 minutes. Clean up is easy too since you only need one plan. Not to mention, sheet pan dinners taste delicious and look fancy. All vegetables taste wonderful roasted. And whether chicken is breaded, marinated, or both it turns out great cooked in the oven.
I absolutely love this new Greek Chicken and Vegetables recipe I put together. I’m not above using store-bought salad dressing for marinades but for this recipe I decided to make a homemade greek dressing that I found on allrecipes.com. I scaled it down, made some tweaks, and it turned out delicious. This is an easy dressing to make so if you’re not used to making homemade then start with this one.
The greek salad dressing includes olive oil, red wine vinegar, garlic, dijon mustard, and some spices. I put all the ingredients into a mason jar, put the lid on, and gave it a couple shakes. I used the whole amount for this recipe but you can double it and save some for salads.
After I mixed up the dressing/marinade I poured half of it over 1.5 pounds of skinless boneless chicken breasts I pounded out and cut into pieces. This needs to marinate for about an hour or so. However, I recommend letting the chicken marinate overnight.
I poured the rest of the marinade over the vegetables which included red onion, cherry tomatoes, and artichoke hearts. These are the veggies I chose but you can certainly use whatever vegetables you like. Just like the chicken, let the vegetables marinate for at least an hour or overnight.
After the chicken and vegetables are done soaking up all the delicious marinade place them on the sheet pan. I use a Nordic Ware 1/2 sheet pan. I love it! It’s perfect size to hold all the meat and veggies without taking up too much space in the cupboards. You can purchase it from Amazon for less than $11.
Discard any leftover marinade. I know you might be tempted to pour it over the vegetables but I find there’s too much liquid if I do that.
Cook for 30 minutes in a 375 degree oven. Please note, I have an electric oven so your cooking times might vary. Just make sure the internal temperature of the chicken is 165 degrees.
The chicken was juicy and full of flavor. And, truly, there’s no better way to cook vegetables. Scrumptious!
You can enjoy this chicken and vegetables any way you like. With pasta, on a salad, in a wrap, or just on it’s own which is what I did. I took about a cup or so of vegetables and placed a few pieces of chicken on top. Then I sprinkled with 1 tablespoon of feta cheese and 2 chopped greek olives.
This Greek Chicken and Vegetable recipe is super filling. It’s filled with protein, fiber, and tons of nutrients so you will feel satisfied without the bloat. Yay for no bloat!
I divided the leftovers between 4 meal prep containers and enjoyed for lunches the rest of the week. This recipe taste great cold or warmed up. I added the feta and olives after I warmed it up. Please note I figure the nutritional information using the feta and olives. If you want to lower the fat and/or calories you can leave one or both out. I hope you don’t because it’s tasty!
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, grated
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1.5 lbs skinless boneless chicken breast
- 1 medium red onion, sliced
- 1 pint cherry tomatoes, halved
- 1 (14-ounce) can artichoke hearts, drained
- feta cheese
- greek olives
- In a mason jar or bowl mix together the olive oil, red wine vinegar, dijon mustard, garlic, oregano, basil, onion powder, salt, and pepper.
- Place the chicken in a container and pour half of the marinade over the chicken. Cover the chicken and refrigerate for an hour or overnight.
- Place the vegetables in another bowl and pour the rest of the marinade over top. Cover the vegetables and refrigerate for an hour or overnight.
- Preheat oven to 375 degrees.
- Place chicken and vegetables on a sheet pan coated with cooking spray. Bake for 30 minutes or until chicken is no longer pink and juices run clear. Internal temperature should be 165 degrees.
- Serve hot or cold. Sprinkle 1 tablespoon feta cheese and 2 olives on each serving.
**Keep in mind with the nutritional information that you discard leftover marinade so you don't use all the marinade which would make the calories and fat lower than what's shown. I figured the nutritional information with all the ingredients just so you know.
Make -ahead Instructions
The chicken and vegetables can be placed in the marinade 2-3 days ahead of time. Recipe can be cooked ahead of time and stored in the refrigerator for up to 4-5 days.
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