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
Keyword sheet pan
Prep Time 10minutes
Cook Time 30minutes
Chicken and Marinade
2lbschicken breastcut into strips
1lemonzested and juiced
4cupszucchini2 medium zucchini
4cupseggplant1 medium eggplant
2cupsred onion1 medium onion
fresh cracked pepper
olive oil spray
2ozfat free feta
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!