Sheet Pan Greek Chicken and Vegetables

5 stars average

Sheet Pan Greek Chicken and Vegetables

This Greek-inspired sheet pan dinner recipe is made with boneless, skinless chicken breasts, potatoes, peppers, onions, and hearty eggplant roasted in garlic, olive oil, and oregano. It's the easiest no-mess dinner recipe the whole family will love!

Course Dinner, Main Dish

Cuisine American, Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 525kcal

Author Liz Della Croce

Ingredients

1 large onion halved then quartered
1 large red bell pepper seeded then cubed
1 large eggplant cubed
8 medium Yukon gold potatoes quartered
10 cloves garlic peeled
4 Smart Chicken boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon pepper

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 450 degrees and line a large baking sheet (lasagna size) with tin foil. Spray foil with non-stick spray.
Scatter the prepared pan with the veggies (onions, peppers, potatoes, garlic and eggplant) then position the chicken breasts in between the veggies on the pan.
Drizzle chicken and veggies with olive oil, oregano, salt and pepper. Be sure to rotate chicken breasts a couple times to evenly coat on both sides.
Roast until tender and fully cooked, about 30 minutes, flipping the chicken once halfway through. Serve warm.

Video

Notes

This recipe is very versatile - use any of your favorite veggies and feel free to mix and match the spices. I love adding chili flakes for a kick!

Nutrition