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 bowls
- Add everything but the feta to a sheet pan.
- Toss together to combine.
- Bake for 18-20 minutes.
- Divide amongst meal prep bowls.
- Top with feta and serve!
What to serve with Greek chicken bowls
These Greek sheet pan chicken bowls are a complete meal on their own – but if you're looking for more serving ideas, here are some options:
- As loaded Greek fries
- With roasted sweet potatoes
- Over your favourite cooked pasta or egg noodles
- With Mediterranean cauliflower rice
- With beet salad
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.
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
Mellie says
Very good… out it over brown rice…will definitely make again
Taylor Stinson says
So glad you enjoyed!
Lisa J Laughery says
Absolutely love this. The flavors are amazing. You could even just do the chicken and serve it with sun-dried tomatoes, sliced cucumbers, onion, feta cheese, and olives on a bed of spinach for a cool spring/summer salad.
Kyrsten Humphrey says
My FAV meal prep I’ve ever done!! I even shared it with Facebook & friends because I loved it so much. Lasted me 3-4 days and was always fresh and yummy. Will def make again 🙂
Taylor Stinson says
I’m so happy you enjoyed, Krysten 🙂 Thank you for sharing it!!
Kbear says
This was very delicious. Made a few modifications: baked bone-in chicken thighs with potatoes and carrots in 350 F degrees oven for 20 minutes. Then baked another sheet pan with a variety of fresh veggies for 20 minutes. The raw protein was marinaded for about 30 to 60 minutes. Made another batch of marinade for veggies. Added a small amount of dried parsley and basil. Thank you.
Suzanne says
This is a wonderful recipe, easy to follow and delicious!
Marissa says
So good!
Taylor Stinson says
So happy you enjoyed Marissa 🙂
Kristy says
I’ll admit, I had some concerns that the oil would make the veggies soggy but this turned out fantastic! A slice of pita bread and some hummus dip on the side… 👌🏻 YUM!!! Thank You for posting! This will definitely be my go-to.
Matt says
We make this once a week. My kids love it!
Taylor Stinson says
I’m so happy you guys love it so much 🙂
Tammy says
This recipe is AMAZING! It will be made on a regular basis in our house, especially since it is kid approved by my three children. YUMMY!
Michelle says
This has become one of my families favorites for dinner. I usually serve it with some couscous and it’s delicious!
Taylor Stinson says
I’m so happy to hear that Michelle!!! 🙂