I love my Greek dinner with homemade pita, but it’s just not practical for a weeknight. I love the flavors in this dish, and it uses the same chicken recipe, but in a much easier, faster way for a quick and healthy weeknight dinner. Not only is it delicious, it is an absolutely stunning dish with the vibrant colors. This has become one of my go-to dinners for weeknights or having friends over. It’s super easy to feed a crowd with this meal!
Start by spreading the chopped veggies on a pan. Pour about 1/4 cup of the marinade mixture over the veggies and toss well. Place the tomatoes on the vine on top (you can use cherry tomatoes instead, but on the vine gives a really pretty, gourmet look with no effort!). Place the halved chicken breasts on top of the veggies and bake at 400 for 20-25 minutes, until the chicken is cooked through.
When finished baking, top with Kalamata olives, cubed feta, and a sprinkle of fresh chopped parsley. This meal is great served with my Loaded Hummus and pita (store bought for simplicity’s sake!
Mediterranean Sheet Pan Chicken
Ingredients
For the marinade:
3/4 cup extra virgin olive oil
1/2 cup fresh squeezed lemon juice
1 1/2 tsp fresh lemon zest
1 1/2 tsp greek seasoning
1 1/2 tsp poultry seasoning
1 1/2 tsp dried oregano
For the chicken and veggies:
4 chicken breasts, halved across the width of the center
1 red bell pepper, chopped into 2 inch pieces
1 yellow bell pepper, chopped into 2 inch pieces
1 orange bell pepper, chopped into 2 inch pieces
1 red onion, cut into wedges
1 15-oz can artichoke hearts, drained
1 package on-the-vine cherry tomatoes (or 15-20 cherry tomatoes)
1/2 block of feta, cubed
1/2 cup sliced Kalamata olives
Fresh parsley, chopped
Instructions
In advance: Make the marinade by whisking together the extra virgin olive oil, lemon juice, lemon zest, greek seasoning, poultry seasoning, and oregano. Reserve 1/4 cup of the marinade and refrigerate until ready to use. Pour the remaining marinade into a Ziploc bag. Add the chicken, seal the bag, and turn the bag over a few times to cover all of the chicken pieces with marinade. You can refrigerate for 1 day or freeze until ready to use (thaw the chicken before cooking).
Preheat oven to 400 degrees. Spread the veggies (except for the tomatoes if they are on the vine) on a sheet pan, pour over 1/4 cup of the marinade, and toss to combine well. Lay the tomatoes on top. Remove the chicken from the marinade and place the chicken breasts on top of the veggies. Bake for 20-25 minutes until the chicken is cooked through. Remove from the oven and top with olives, feta, and a sprinkle of fresh parsley.