Healthy Greek Sheet Pan Chicken and Vegetables

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.

Course dinner, lunch, main course

Cuisine greek

Keyword sheet pan

Prep Time 10

Cook Time 30

Servings

Calories 467kcal

Author Steph

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!

Nutrition