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- 4 boneless, skinless chicken breasts - 2 cups cherry tomatoes, halved - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 red onion, chopped - ¼ cup Kalamata olives, pitted and halved - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) When you gather your ingredients, keep in mind the amounts. You need four chicken breasts. Each breast should be about six ounces. The cherry tomatoes add sweetness and color. Use two cups, halved. The red bell pepper gives crunch and flavor. Slice one pepper. Zucchini adds freshness. Slice one zucchini as well. The red onion adds a nice bite. Chop one onion. The Kalamata olives give a briny touch. You want a quarter cup of these. For flavor, you will use three tablespoons of olive oil and two teaspoons of dried oregano. Lastly, one teaspoon of garlic powder brings depth. Adjust salt and pepper to your taste. I love using fresh herbs when cooking. They add bright flavor. However, dried herbs work well too. For this recipe, dried oregano is perfect. It’s easy and still packs a punch. If you have fresh oregano, use it! You can double the amount. Fresh herbs give a garden taste. Always wash fresh herbs before using them. This will remove any dirt or bugs. Use them to sprinkle on top after cooking. This step adds color and flavor. Start by mixing the marinade. In a small bowl, combine three tablespoons of olive oil, the juice of one lemon, two teaspoons of dried oregano, and one teaspoon of garlic powder. Add salt and pepper to taste. Stir until it blends well. This marinade brings out bright flavors in your dish. Next, place the four chicken breasts on a baking sheet lined with parchment paper. Pour half of the marinade over the chicken. Make sure each piece is coated well. Let the chicken sit while you prepare the veggies. This step makes the chicken tender and tasty. In a large bowl, gather the veggies. Use two cups of halved cherry tomatoes, one sliced red bell pepper, one sliced zucchini, and one chopped red onion. Add a quarter cup of pitted and halved Kalamata olives. Drizzle the remaining marinade over the vegetables. Toss them gently to coat evenly. This mix adds color and nutrition to your meal. Now, spread the vegetables around the chicken on the baking sheet. Preheat your oven to 400°F (200°C). Bake the dish for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the veggies should be tender. Once done, remove it from the oven and let it rest for five minutes. This resting time helps the flavors settle. Garnish with fresh parsley, and enjoy your dish! Cooking chicken and veggies together saves time. Bake at 400°F for 25-30 minutes. The chicken should reach 165°F to be safe. Use a meat thermometer for accuracy. If you cut the chicken into smaller pieces, it cooks faster. Keep an eye on the veggies; they should be tender but not mushy. To boost flavor, add fresh lemon zest to the marinade. You can also try fresh herbs like thyme or rosemary. A pinch of red pepper flakes adds a bit of heat. If you love garlic, use fresh minced garlic instead of garlic powder. This adds a wonderful aroma and taste. Feel free to swap in your favorite veggies. Broccoli, carrots, or asparagus work great. Just cut them into similar sizes for even cooking. You can also use frozen vegetables if fresh ones are not available. They can save time and still taste good. Just be sure to thaw them first before adding to the pan. {{image_2}} Sheet-pan Greek chicken pairs great with simple sides. Here are my top picks: - Rice: A fluffy white or brown rice is a great base. - Pasta: Toss some cooked pasta with olive oil and herbs. - Pita Bread: Warm pita adds a nice touch and soaks up flavors. - Greek Salad: Fresh tomatoes, cucumber, and feta make a bright side. These sides add color and flavor to your meal. Drink choices can enhance your meal. Here are some ideas: - White Wine: A crisp Sauvignon Blanc goes well with chicken. - Rosé: A chilled rosé offers a fruity and refreshing sip. - Sparkling Water: Add lemon wedges for a zesty twist. - Iced Tea: Unsweetened tea with mint is a nice non-alcoholic option. These drinks balance the dish's richness and flavors. A good garnish makes the meal look special. Consider these options: - Fresh Parsley: Sprinkle more chopped parsley for color. - Lemon Wedges: Serve lemon wedges for extra zest. - Feta Crumbles: Add feta for a salty, creamy touch. - Olives: Whole Kalamata olives can add a nice pop. These garnishes improve both taste and presentation. Enjoy! After you cook your Sheet-Pan Greek Chicken and Veggies, let it cool. Then, store it in an airtight container. This way, it stays fresh in the fridge for up to three days. Make sure to keep the chicken and veggies together for the best flavor. To freeze, first cool the dish completely. Then, place it in a freezer-safe container. It can last for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. To reheat, use your oven for the best results. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 to 20 minutes or until they are warm. You can also use a microwave, but the oven keeps everything crisp. Enjoy your tasty meal again! Yes, you can use different proteins. You could try turkey, pork, or tofu. Each option will give a unique taste. Adjust the cooking time based on the protein you choose. You can mix and match your favorite veggies. Broccoli, asparagus, or even carrots work well. Just make sure to cut them into similar sizes for even cooking. You can easily scale the recipe. Simply use more or less chicken and veggies. Keep the marinade ratios the same to maintain the flavor. Yes, you can prep this dish ahead of time. Marinate the chicken and chop the veggies, then store in the fridge. Bake it fresh when you’re ready to eat. The best way is to use a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C). If you don't have one, cut into the thickest part. The meat should be white, not pink. This blog post covered the key ingredients and step-by-step instructions for a flavorful dish. We explored tips to enhance your meal and serving suggestions that pair well. Finally, we discussed storage options to keep your food fresh. Cooking can be fun and easy with the right guidance. Use these tips to create delicious meals you enjoy. Happy cooking!

Sheet-Pan Greek Chicken and Veggies

Discover the flavors of the Mediterranean with this easy Sheet-Pan Greek Chicken and Veggies recipe! Perfect for a weeknight dinner, this dish combines juicy chicken, vibrant veggies, and tangy olives, all roasted together for maximum flavor. Ready in just 45 minutes, it’s a healthy and delicious choice for any family meal. Click through to explore the step-by-step recipe and bring a taste of Greece to your kitchen!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups cherry tomatoes, halved

1 red bell pepper, sliced

1 zucchini, sliced

1 red onion, chopped

¼ cup Kalamata olives, pitted and halved

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, mix together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper to create a marinade.

      Place the chicken breasts on the prepared baking sheet and pour half of the marinade over them, ensuring they're well coated.

        In a large bowl, combine the cherry tomatoes, bell pepper, zucchini, red onion, and Kalamata olives. Drizzle the remaining marinade over the vegetables and toss to coat.

          Spread the vegetables evenly around the chicken on the baking sheet.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.

              Once done, remove the sheet pan from the oven and let it rest for 5 minutes.

                Garnish with fresh parsley before serving and enjoy your delightful Mediterranean feast!

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4