This sheet pan meal is healthy, easy to prepare, and bursting with flavor. The spices used in this easy sheet pan meal are inspired by Greek cuisine; from the warmth of coriander, to the vibrant dill, to the savory garlic and onion. A flavorful marinade made with spices, olive oil, balsamic vinegar, lemon zest and juice and honey coats tender chunks of chicken; the chicken roasts on top of an abundance of fresh vegetables. Zucchini, eggplant, red onion and cherry tomatoes are roasted until tender, and then finished with feta cheese, kalamata olives, and fresh herbs. This healthy Greek sheet pan chicken and vegetables makes for the quickest and easiest weeknight meal, or an equally easy to prepare meal prep for lunch.
Why is everyone into sheet pan meals?
I guess the question is… why not?! They are beyond easy to prepare. I think next to crock pot meals, sheet pan meals are the easiest ones to prepare, especially on busy nights. Simply throw everything onto the sheet pan, and bake. Everything cooks at the same time, and sheet pan meals are so versatile. One of my go-to sheet pan meals is my Sheet Pan Sausage, Peppers and Onions. It’s a fool-proof recipe, and is a crowd-pleaser. I also love my Sheet Pan BBQ Chicken and Vegetables and Sheet Pan Italian Chicken and Vegetables. I also love sheet pan meals for those nights when you just don’t feel like standing at the stove. Once you throw this pan into the oven, you’re done. The cleanup couldn’t be easier, too. Here, I use parchment paper on top of the sheet pan to make cleanup even easier. There’s nothing worse than finishing a delicious dinner, just to turn around and see a sink full of pots and pans. Here, it’s one and done… one sheet pan to wash, and that’s it! Sheet pan meals also make a perfect meal prep, because aside from some chopping, there is not much work involved here. You can easily prep lunch for the week in 45 minutes (including chopping and cooking).
What you’ll need to make this recipe
Here’s the ingredient list:
- chicken breast
- zucchini
- eggplant
- red onion
- cherry tomatoes
- fat free feta cheese
- I used this one.
- kalamata olives
For the chicken marinade, you’ll need:
- balsamic vinegar
- honey
- olive oil
- lemon (zest and juice)
- garlic
- kosher salt
- garlic powder
- onion powder
- paprika
- dried oregano
- dried dill
- coriander
- nutmeg
- fresh parsley
- fresh mint
Don’t be intimidated by the length of the ingredient list! Most of the spices and marinade ingredients are pantry staples, and the other ingredients are just a handful of fresh vegetables.
How to make healthy Greek sheet pan chicken and vegetables
Preheat the oven to 425F. Prepare the vegetables and arrange them onto a sheet pan sprayed with olive oil spray. Season the chicken with 1 teaspoon of kosher salt, fresh cracked pepper, and more olive oil spray.
Combine the marinade ingredients in a mixing bowl, and slice the chicken breast into strips. Toss them in the marinade and then place them on top of the vegetables. Pour the extra marinade on top. Roast the chicken and vegetables for 25 minutes. Remove the sheet pan from the oven, and add the olives and feta. Increase the oven to 450F, and roast for another 5 minutes. Chop the fresh herbs and sprinkle them on top of the sheet pan.
Healthy Greek Sheet Pan Chicken and Vegetables
Equipment
- mixing bowl
- sheet pan
Ingredients
Chicken and Marinade
- 2 lbs chicken breast, cut into strips
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried dill
- 1/2 tsp coriander
- 1/4 tsp nutmeg
Vegetables
- 4 cups zucchini, 2 medium zucchini
- 4 cups eggplant, 1 medium eggplant
- 2 cups red onion, 1 medium onion
- 1 pint cherry tomatoes
- 1 tsp kosher salt
- fresh cracked pepper
- olive oil spray
- 2 oz fat free feta
- 2 oz kalamata olives
- 2 tbsp fresh parsley
- 2 tbsp fresh mint
Instructions
- Preheat the oven to 425F.
- Slice the zucchini in half lengthwise, and then cut those pieces in half lengthwise. Then, chop the zucchini into bite sized pieces.
- Slice the eggplant in half lengthwise, and then cut those pieces in half lengthwise. Then, chop the eggplant into bite sized pieces.
- Chop the red onion.
- Spray the baking sheet with olive oil spray.
- Dump the chopped zucchini, chopped eggplant, chopped red onion, and cherry tomatoes onto the sheet pan.
- Spray with olive oil spray. Sprinkle with the 1 tsp kosher salt. Add fresh cracked pepper.
- Slice the breast into tender-sized pieces (approximately 12 pieces).
- In the bottom of a large mixing bowl, combine the balsamic vinegar, olive oil, honey, zest of the lemon, juice of the lemon, minced garlic, and spices. Whisk together.
- Add the chicken to the bowl and toss to coat.
- Add the chicken to the top of the vegetables on the sheet pan, and pour the extra marinade on top.
- Roast for 25 minutes.
- Increase the oven temperature to 450F.
- Remove from the oven and sprinkle the feta and olives onto the sheet pan.
- Return the sheet pan to the oven for 5 minutes.
- Chop the herbs and sprinkle on top of the sheet pan.
- Once done, pour the residual juices on top of each serving. There's tons of flavor there!
Kathy says
Hi Steph! Thank you for all your wonderful recipes! This looks so delicious- I’m going to try this this week but I don’t care for eggplant. What do you think would be a good substitution?
Steph says
you can omit it, or you can use bell pepper!
Shelly says
Looks delicious! Can’t wait to try it! Thank you for spending so much time to share these wonderful recipes with us!
MP Murphy says
Don’t know how it took so long to make this one, but it will be in repeat frequently! So easy to prep for a quick pop in the oven later. It cooked up so juicy and delicious! Thanks for another winner Steph!
Cherri says
Just made this for supper and it was so good! Even my picky husband liked it! It’s was so quick and easy to make- I’ll be making this one again!
Stephanie says
This meal is packed with delicious flavors. The only change I made was to use the regular feta I had in my fridge. This was so flavorful and will definitely make again.
Megan says
This is was so delicious and so so easy!! What carb would you pair it with?
Steph says
Rice would be delish! Or potatoes.
Stacey says
This was delish! I didn’t use eggplant as I didn’t have any on hand. The one thing I’ll do next time is cut a smidge of the salt. It was on the salty side for me! But I may have been over zealous when I sprinkled it on the veggies too!
Marie says
DELICIOUS! So easy to throw together & full of amazing flavor!
Didn’t have egg plant ….subbed mushrooms & added Yukon Gold petite potatoes, steamed & cut in half to the rest of the veggies on the sheet pan.
Definite repeat!
Thank you Steph, for another great recipe!
Carol says
This recipe is so good. Really easy to make and delicious!
Brittany says
Made it for my lunch meal prep this week. It is so flavorful and easy to make! I also couldn’t believe how filling it was!
Malski says
Made this for dinner tonight and it was a big hit! My kids loved it as well. Paired it with roasted potatoes for the kids!
Brianna says
Made this tonight and it was so good, the whole family loved it! We put it in pitas with Greek yogurt. We will definitely make this again!
Cynthia Lynch says
This was so fresh and flavorful! I have been making a lot of your recipes since the beginning of the year and I’m loving that I have most of the ingredients on hand
Ashley says
Absolutely delicious and so much flavor!
Tara says
This is soo good!! Thank you for another amazing recipe, my hubby and I are currently “testing” it off the pan! Delish!
Beverly says
This dish is so flavorful and delicious! It is a definite make again for our family!
Nikki says
Another delicious one…so much flavor…I paired w whole wheat cous cous and romaine lettuce. Put some red wine vinegar in it but would prob be good w a dressing made from Greek yogurt too…will try that tomorrow!!!
Francine Abel says
Delicious! A keeper
Marla says
I made this tonight and it is absolutely amazing!! The sauce on the chicken has so much flavor!! And it flavors the veggies so well. I will definitely make this again! And will even make the marinade when I grill chicken. Thank you for this!
Erica says
This recipe was sooo easy and soooo good!! The marinade was my favorite part and it really pulled it all together 🙂 next time i make it tho, i’ll probably leave out the tomatoes- they turned into complete mush/ practically disintegrated and left behind the skins. the skins were really offputting. maybe i could put peeled plum tomatoes instead or something.. but otherwise i really looked forward to my lunches for the week 🙂 i paired it with a half cup of brown rice!!
Jackie Anglim says
This was absolutely delicious! It was one of those recipes that was so easy and the flavor is so yummy! My 10 year old already told me he’s bringing the chicken to school for lunch! Delicious and the kids ate it, that’s a win in my book!! Definitely making this again!!!!
Jayne Kaiser says
The smell of the house while this is roasting is so amazing, and the taste is just as good! So many veggies and tender, flavorful chicken. All set for quick dinners and lunches this week. I also love the veggies with a poached egg on top for breakfast if I decide to use the chicken on a salad or in a wrap. Steph’s recipes never disappoint.
Mary B says
Awesome meal! Everyone loved it. I swapped the eggplant for small potatoes and crimini mushrooms.
Allison Giacoppo says
This meal prep was super easy. Steph said it, don’t let the recipe list stop you from making this. The most tedious part was cutting up the vegetables. Other than that, super easy! Then. Was throw into the oven and cook.
Diane says
Can you use boneless skinless chicken thighs instead of the breast?
Steph says
sure!
Maggie says
This came together really quickly on a busy weeknight and was so flavorful!!
Jen says
Delicious! I substituted yellow squash for the eggplant (I couldn’t find it at the grocery) and added mushrooms. I served it with cauliflower rice and the family loved it. So fresh and flavorful! I’ll be making this often this summer!
Kristine says
Absolutely delicious!
Easy prep, flavorful ingredients
So filling and healthy as well!
Veronica says
Made this yesterday. Great flavor and family loved it. As Steph said, don’t be intimidated by the long list of ingredients. I usually skip recipes with a lot of ingredients, glad I did not.
LYNDSEY BROWN says
EVERYONE STOP WHAT YOU ARE DOING AND MAKE THIS. OMG ITS SO AMAZING!
Karen Blanchard says
This was so easy and so flavorful! My husband and dad loved it! What a great low point and filling recipe.
donna hart says
Delicious
Dale Laing says
These recipe is easy to make and packed with flavor. Layering the flavors makes a real impact. This is delicious and will go in my regular rotation. Another great one, Steph!!
Erica says
I’m making today. How many days of lunches would you get out of this?
Alicia Hill says
Knocked it out of the park with this one Steph! So flavorful. Absolutely delish! Turned out great.
Eliza says
I made this last night and it was excellent. It came together very easily, the chicken was tender, and the flavors were amazing. The best part are the leftovers for lunch today. I didn’t make anything else to go with it and it was just fine for two adults. I would recommend this for an easy dinner 100%!
Lynn says
Used Brussels sprouts instead of eggplant and they worked great. Delicious leftovers. My husband is on a low sodium diet so I just left out the salt, but the other ingredients are so flavorful, we didn’t miss it.
Nicole says
All of your recipes have never failed me! Pretty simple but tons of flavor.
DHazy says
Marinated the chicken while chopping the veggies! Absolutely delish! Definitely keeping this easy dinner/meal prep on my rotation! Thanks Steph!
Kristina says
Perfect in every way. Flavour is on point and comparable to my favourite Greek restaurant. Sheet pan meals for the win.
Laura says
This is delicious! You’ve become quite famous in our household. Even my husband asked me tonight “is this one of Steph’s meals?” You’ve never failed me girl. Your recipes are always a hit!
Courtney says
Hi Steph! When you use coriander, does that mean coriander seeds? If so, should they be ground or whole?
Stacy says
Made this tonight and it was absolutely scrumptious! Definitely will be a repeat dinner!
Dana Lee says
Made this last night and it was excellent. Loved all the different flavors and the fact it’s pretty low cal etc.. My only complaint is how much time the prep takes. Also my sheet pan only held half of the recipe, and my pan was standard 11×14, so I had to do 2 batches. Will make again, but plan out my prep more in advance.
Holly says
This was sooo good!!! The lemon added so much to it. Loved it
Holly says
This was delicious and so quick and easy! I used zucchini, mushrooms and onions as the veggies and it was great. My picky kids even liked it. This will go in the regular rotation for easy weeknight meals!