This Greek Sheet Pan Chicken is a nutritious, satisfying dish, filled with vibrant lemon flavor for only 4 WW points per serving. If you enjoy Mediterranean flavors, you’ll love this simple dinner. This dish is perfect for enjoying as a bowl, on top of salad, or wrapped in a warm pita. Each bite is loaded with the perfect, complementary blend of moist chicken and tender veggies, offering you a wonderful boost of vitamins and protein that will satisfy your taste buds while helping you stay focused on making smart, WW-friendly meal decisions.
I love sheet pan bakes because they require less active time in the kitchen and can be prepped ahead to make meal time a breeze. For this recipe, you can simply chop the vegetables and place them into a storage bag in the refrigerator until you’re ready to bake. This is ideal for extra busy weeknights when you’re low on time and energy. Plus, if you meal prep over the weekend, this dish easily doubles for leftovers all week long.
Why You Should Try This Recipe
- Sheet pan meal: Sheet pan meals offer a solution for busy weeknight dinners. There’s minimal clean up and you can let the oven do most of the heavy lifting. This recipe includes an optional step to sear the chicken. While this method helps seal in flavor and give the chicken a beautiful brown color, you can skip it if you’re truly pressed for time.
- Mediterranean flavors: Mediterranean flavors are fresh and aromatic. They’re especially enjoyable in the warmer spring and summer months. A blend of natural sweetness from the tomatoes, acidity from the lemon, and creamy feta makes this dish an instant crowd-pleaser.
- Easy prep: While this meal does include chopping, overall the recipe is simple and great for all skill levels. You can even chop all the veggies the night before and store them in a ziplock bag for an easy dump-and-go dinner. If you meal prep, this is a great recipe to add to your Sunday routine because it’s low involvement and can easily be doubled. You can also add a scoop of rice to your plate for a balanced and filling meal.
Recipe Overview
- Serving Size: 343g
- Number of Servings: 4
- Time to Cook: 25 minutes
- WW Points Per Recipe: 16 per batch, 4 per single serving
Ingredients in Greek Sheet Pan Chicken
- 4 thinly sliced chicken breast cutlets : Thinly sliced chicken breast cooks faster and more evenly than full-sized chicken breast. If you don’t have thinly sliced chicken breast pieces, you can simply cut a regular-sized chicken breast in half horizontally.
- 2 tablespoons olive oil: Olive oil helps ensure the vegetables and chicken stay moist and flavorful.
- 2 medium zucchini: Zucchini easily absorbs flavor and adds vitamins A and C.
- 1/4 cup banana pepper rings: Banana peppers make a vibrant, tangy addition to this sheet pan meal.
- 1/2 medium red onion: Sliced red onions make for a colorful presentation and add depth of flavor.
- 1 cup halved cherry tomatoes: Cherry tomatoes burst when roasted. It creates a mildly sweet sauce that the other vegetables absorb for a cohesive-tasting dish.
- 1/2 cup reduced-fat crumbled feta: Feta adds a creamy element and a pop of salty flavor.
- 1/4 cup fresh dill: Herbs add a refreshing contrast to the deep flavors of the baked veggies and chicken. This recipe uses dill but parsley and oregano will work as well.
- 1 lemon: Lemon helps tenderize the chicken and adds a vibrant flavor that brightens the whole dish.
- 2 teaspoons dried oregano: Dried oregano adds a bold, earthy zest and peppery flavor to the chicken.
- 1 1/4 teaspoons sea salt: Salt balances the sweet and savory ingredients and brings out their natural flavors.
- 1/4 teaspoon ground black pepper: Pepper helps form a base flavor with the salt and adds a subtle heat.
Instructions for Making Greek Sheet Pan Chicken
1. Preheat the oven to 375°F. Drizzle half of the olive oil on top of the chicken. Add 1 teaspoon of salt to the chicken and half of the oregano and pepper. Mix to fully coat the chicken in the seasoning mixture.
2. In a skillet over medium heat, sear the chicken for 1-2 minutes per side until lightly browned. The chicken should not be fully cooked through at this point, only seared. This step is optional but locks in flavor and makes the chicken look more appetizing. Remove the seared chicken and place it onto a plate while you prepare the vegetables.
3. Place the zucchini and tomatoes onto a sheet pan in an even layer.
4. Add the onions and banana peppers. Drizzle with the remaining tablespoon of oil and the remaining salt, pepper, and oregano. Gently toss to combine.
5. Spread the vegetables into an even layer and push them toward the edges to make space for the chicken. Place the seared chicken into the center of the pan. Place lemon slices on top of the chicken.
6. Bake the chicken for 20 minutes. When done, the vegetables should be tender and the internal temperature of the chicken should be 165°F measured in the thickest part of each piece.
7. Serve warm alongside your choice of rice or pita bread and tzatziki sauce for dipping. Refrigerate leftovers in an airtight container for up to three days.
Variations and Substitutions
- Swap the meat: This recipe uses chicken breast, but you can also use boneless skinless chicken thighs. Thighs are often budget-friendly and have a lot of delicious flavor. Be sure to add 4WW points per serving to this meal if you decide to swap. Alternatively, chicken sausage and even seasoned turkey burgers will taste great in this recipe.
- Veggies: Feel free to use the veggies you have on hand for this sheet pan meal. It’s a very flexible recipe that you can customize to your family’s taste preferences. Kalamata olives and red bell peppers are great options.
- Marinated chicken: For even more lemon flavor, marinate the chicken for at least two hours in ¼ cup of plain Greek yogurt, 2 tablespoons of lemon juice, and 1/4 teaspoon of salt. Reduce the salt in the recipe by 1/2 teaspoon if using this method.
Tips and Tricks for Making Greek Sheet Pan Chicken
- Consistent veggie cuts: Chopping the veggies into consistently-sized pieces will help ensure they cook properly. Extra small pieces may overcook or burn while overly large pieces may not get tender.
- Avoid overcooking: Because chicken breast doesn’t contain a lot of fat, it can easily dry out when cooking. The key to juicy chicken breast is to use a meat thermometer. Chicken should be cooked to an internal temperature of 165°F and going over that number can quickly make it dry. Once it’s baked, giving it 10-15 minutes for the juice to redistribute before slicing can also ensure that it stays moist.
- Add a sauce: Tzatziki sauce makes a delicious tangy side for this dish. You can buy it store bought, but it’s also super easy to make at home. Whisk together 1/2 cup of plain Greek yogurt, a few teaspoons of fresh lemon juice, 2 teaspoons of chopped dill, and 1/4 cup of grated English cucumber until well combined. Then chill until you’re ready to use it.
- Serving ideas: This recipe can be enjoyed as is but also tastes great with various side dishes. Orzo, rice, and salad make excellent options. You can also load up a pita to enjoy a handheld variation.
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- Maroulosalata- A refreshing Greek Salad
- Spinach and Cheese Hand Pies
- 26 Mediterranean Breakfast Ideas
Greek Sheet Pan Chicken
Ingredients
- 4 thinly sliced chicken breast cutlets, approx. 1 pound total
- 2 tablespoons olive oil
- 1 1/4 teaspoons sea salt, divided
- 2 teaspoons dried oregano, divided
- 1/4 teaspoon ground black pepper, divided
- 2 medium zucchinni, sliced 1/4-inch thick and cut into half moons
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, sliced into thick rounds
- 1/4 cup banana pepper rings
- 1 lemon, sliced into 1/4- inch thick slices
- 1/2 cup reduced-fat crumbled feta
- 1/4 cup fresh dill, chopped
Instructions
- Preheat the oven to 375°F. Drizzle half of the olive oil on top of the chicken. Add 1 teaspoon of salt to the chicken and half of the oregano and pepper. Mix to fully coat the chicken in the seasoning mixture.
- In a skillet over medium heat, sear the chicken for 1-2 minutes per side until lightly browned. The chicken should not be fully cooked through at this point, only seared. This step is optional but locks in flavor and makes the chicken look more appetizing. Remove the seared chicken and place onto a plate while you prepare the vegetables.
- Place the zucchini and tomatoes onto a sheet pan in an even layer.
- Add the onions and banana peppers. Drizzle with the remaining tablespoon of oil and the remaining salt, pepper, and oregano. Gently toss to combine.
- Spread the vegetables into an even layer and push them toward the edges to make space for the chicken. Place the seared chicken into the center of the pan. Place lemon slices on top of the chicken
- Bake the chicken for 20 minutes. When done, the vegetables should be tender and the internal temperature of the chicken should be 165°F measured in the thickest part of each piece.
- Serve warm alongside your choice of rice or pita bread and tzatziki sauce for dipping. Refrigerate leftovers in an airtight container for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
