Description
A simple and healthy sheet pan meal with Greek flavors.
Ingredients
Scale
- 4 chicken thighs
- 2 cups cherry tomatoes
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add chicken thighs to the bowl and coat them well.
- On a sheet pan, arrange the chicken and vegetables.
- Drizzle the remaining marinade over the veggies.
- Bake for 25-30 minutes until the chicken is cooked through.
- Serve hot and enjoy.
Notes
- Feel free to add other vegetables.
- You can substitute chicken thighs with breasts.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: sheet pan greek chicken veggies