This meal is a great alternative to chicken souvlaki when it’s chilly outside and you don’t want to grill. It also can easily be doubled or tripled if you’re feeding a crowd. This is definitely going to be one of your go-to weeknight recipes for your school year. We hope you love it as much as we do! Enjoy!
Mediterranean One Pan Sheet Greek Chicken with Vegetables
This is such a great one pan meal for busy weeknights. It’s just like our favorite grilled Greek chicken, but made in the oven!
Ingredients:
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1 lb (450g) chicken breast, cut into 1-inch cubes
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2 bell peppers (red and yellow), sliced
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1 zucchini, sliced into half-moons
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2 medium potatoes, diced into 1-inch cubes
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1 red onion, cut into wedges
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3 tablespoons olive oil
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3 tablespoons lemon juice
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon Salt and ½ teaspoon pepper, to taste
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Lemon wedges and fresh parsley for serving
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Feta
Instructions:
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Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken cubes and toss to coat. Let marinate for at least 30 minutes (or up to overnight in the fridge).
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Prepare the Pan: Preheat your oven to 400°F (200°C).
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Add the Vegetables: Spread the diced potatoes, bell peppers, zucchini, and red onion on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
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Add the Chicken: Place the marinated chicken on top of the vegetables in an even layer.
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Bake: Bake for 35 minutes, or until the chicken is cooked through and the potatoes are tender and golden, stirring halfway through to ensure even cooking.
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Broil: Broil for color
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Serve: Garnish with lemon wedges or rounds and fresh parsley and feta. Enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.