Sheet Pan Greek Chicken {Meal Prep}
These Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.
Servings: 4 servings
Calories: 359kcal
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.
Video
Notes
Swap out the veggies for broccoli, mushrooms, green beans or sweet potatoes.
Serve your bowls with a side of potatoes if you’re not sticking to a low-carb diet.
Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 1-2 minutes.
Nutrition
Calories: 359kcal | Carbohydrates: 33g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 835mg | Potassium: 1295mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1189IU | Vitamin C: 134mg | Calcium: 114mg | Iron: 3mg