Greek Chicken Marinade Sheet Pan Dinner
Greek Chicken sheet pan dinner is the perfect dinner recipe. This simple one pan meal uses chicken thighs, greek marinade and veggies to make dinner in under 30 minutes! This recipe is perfect for lunch or dinner and can easily be made for meal prep.
Servings 4 people
Calories 343kcal
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 large bell peppers
- 1 pound zucchini
Greek Marinade
- 2 tablespoons olive oil
- 1 medium lemon, juiced
- 2 tablespoona red wine vinegar
- 1 teaspoon sea salt
- 1/2 tablespoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
Instructions
- Make the Greek Marinade by combining all the ingredients in a mixing bowl.2 tablespoons olive oil, 1 medium lemon, juiced, 2 tablespoona red wine vinegar, 1 teaspoon sea salt, 1/2 tablespoon dried oregano, 1 teaspoon dried dill, 1 teaspoon garlic powder
- Place the chicken thighs in a large bowl. Pour half the marinade over the chicken thighs and marinade 20 minutes (up to overnight).1.5 pounds boneless, skinless chicken thighs
- While the chicken in marinading, chop the veggies. Cut the peppers and zucchini into bite size pieces. I like to cut the zucchini into half moons.2 large bell peppers, 1 pound zucchini
- Preheat the oven to 450F.
- Line a sheet pan with parchment paper or aluminum foil for easy clean up.
- Place the marinaded chicken in the center of the baking sheet.
- Add the chopped veggies to the sides of the chicken and pour the marinade you reserved in step 2 over the veggies.
- Stir the vegetables up well to get the marinade incorporated well into the veggies
- Place the entire pan in the 450F oven for 25 minutes.
- After 3 minutes, take the sheet pan out of the oven. Use a meat thermometer to check the temperature of the chicken at the thickest point. The temp should reach 165F. If it does not, put it back in a hot oven for a few minutes.
Video
Nutrition
Calories: 343kcal | Carbohydrates: 9g | Protein: 35g | Fat: 18g | Fiber: 3g | Sugar: 6g
