These Sheet Pan Greek Chicken is a low carb meal ready in 30 meals. Serve it for dinner or meal prep it for a healthy lunch!
Ingredients and substitutions
- Chicken breasts – you could also use boneless skinless chicken thighs or even drumsticks.
- Red and yellow pepper – feel free to use another veggie like broccoli, cherry tomatoes, kalamata olives, green beans or sweet potatoes.
- Zucchini – swap out for any other vegetables of your choice.
- Red onion – white onion, yellow onion or shallots would also be good in this recipe.
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Lemon juice – freshly squeezed lemon juice is best but bottled lemon or lime juice will work in a pinch.
- Garlic – fresh minced garlic or jarred minced garlic would both be delicious.
- Oregano – fresh or dried oregano is key for the Greek flavor. You can swap it out for basil, thyme or parsley, but the taste will be different.
- Feta cheese – leave this out altogether or use another cheese like goat cheese or mozzarella.
- Salt & black pepper – to taste.
How to make Greek chicken
Step 1: Roast the potatoes.
Add the chopped potatoes and a bit of olive oil to a parchment-lined baking sheet, and roast in the oven.
Step 2: Make the marinade.
Mix together the olive oil, lemon juice, garlic, salt and pepper.
Step 3: Add everything to a sheet pan.
Add the diced chicken, yellow pepper, zucchini and red onion to a parchment-lined sheet pan. Pour the sauce over top, then toss to combine.
Step 4: Bake and then serve.
Bake in the oven until the chicken is fully cooked, then top with feta cheese and serve.
Greek chicken tips & variations
Here are some of my top tips and variation ideas for this Greek bowl meal prep recipe:
- Add different veggies: You can throw in pretty much any veggies of your choice like eggplant, mushrooms, bell peppers, diced sweet potatoes, beets and more.
- Use chicken thighs: Substitute the boneless skinless chicken breasts for boneless skinless chicken thighs. Keep in mind you might need to cook the thighs for longer.
- Try different seasonings: Swap out the oregano for my homemade Greek seasoning for even more flavor!
- Re-purpose the leftovers: Use any leftover chicken and veggies to make these loaded Greek fries. You could also serve the chicken and veggies in a pita with tzatziki.
Frequently Asked Questions
You can warm these bowls up in the microwave for 1-2 minutes, or eat them cold straight out of the fridge. They'll taste delicious both ways!
You could swap out the chicken breasts for boneless skinless chicken thighs or even drumsticks, but the cooking time may vary. Keep in mind that using chicken thighs will also increase the calorie count of these bowls.
It's completely normal for there to be liquid at the bottom of this Greek sheet pan chicken. The chicken will release juices as it cooks, so there will be some excess juices in the pan.
To make this sheet pan chicken recipe dairy free, just leave out the feta cheese or swap it out for dairy-free cheese or even some vegan tzatziki.
These Greek sheet pan chicken bowls are a complete meal on their own – but if you're looking for more serving ideas, you can serve them with roasted sweet potatoes, Mediterranean-inspired cauliflower rice or even beet salad.
Storing and reheating
You can store these Greek chicken bowls in the fridge for up to 5 days. To reheat, simply sprinkle a little bit of water over top (this combats that leftover chicken taste) and microwave for 1-2 minutes. Add any remaining fresh cheese on afterwards if you'd like, but you're also safe to reheat these bowls with the cheese on top.
Freezing this recipe
Unfortunately, this sheet pan Greek chicken recipe doesn’t freeze well. The chicken would freeze fine, but the veggies would not. However, you probably won't have too many leftovers with this chicken so it shouldn't be a problem!
If you really need to freeze this dish, I recommend you separate the chicken and freeze it in a glass bowl. You can defrost it in the fridge overnight and then reheat it as per the instructions above, or you can repurpose the chicken and use it for another meal.
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Sheet Pan Greek Chicken {Meal Prep}
Ingredients
- 3 small Yukon gold potatoes chopped into 1-inch pieces
- 1 lb chicken breasts, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, thickly sliced
- 1 red onion, thickly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup feta cheese, crumbled (leave out for Whole 30)
Instructions
- Preheat oven to 400 F. Add potatoes and a bit of olive oil and salt and pepper to a parchment-lined sheet pan. Bake for 15 minutes.
- Add remaining ingredients except for feta and toss well to combine. Bake another 15 minutes until chicken is fully cooked.
- Remove from oven and divide mixture into 4 portions. Top with feta cheese (optional) and serve. Keeps in fridge up to 5 days.
Comments & Reviews
Sarah says
I’ve made this recipe so many times so I feel that U should leave a review. This is one of the easiest, most delicious recipes I’ve tried and it’s super healthy. I made it tonight with a slice of naan bread cut into four pieces and some tzatziki sauce. Soooo good!!! 5 stars for sure
Taylor Stinson says
Thank you so much Sarah, I’m so happy to hear that! 🙂 Love the idea of serving it with naan as well!
Tara says
Meal Prep Monday: This morning I prepped the peppers, red onion & zucchini. Chicken was chopped and put in the fridge. In a tiny Mason jar: Olive oil, lemon juice, 6 cloves of garlic, & oregano w/ S&P was prepared and set aside into the fridge for tonight. (Sheet Pan Greek Chicken) ***Edit to add- Holy Moly this recipe is delicious!!! I know it’s technically a meal prep bowl for lunches- but I absolutely love this for a low carb dinner too! 🥰👍👍 The chicken is so succulent! Topped mine with Feta & Tzatziki too! 8 yr old loves it too!💚
It’s The Taste of the Danforth on a pan!😊
Taylor Stinson says
I’m so happy you enjoyed!!! This one is a fan favourite for sure, I need to make it again soon 🙂
jasmin Riceman says
is the 309cal per tray or serving ?
Taylor Stinson says
It’s per serving – that’s very low in calories for a meal!
Emily says
I’m going to meal prep this today 😁 silly question…do you eat this chilled during the next few days or warm it up? I just do not know how feta does when reheating.
Taylor Stinson says
You can do both 🙂 I typically reheat in the microwave though.