Sheet Pan Greek Chicken for One
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Lemon-marinated chicken strips roasted with zucchini, peppers, tomatoes, olives, and feta on one pan.
Ingredients
Marinade
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic minced
- ¼ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
Chicken and vegetables
- 1 (5–6-ounce) boneless skinless chicken breast, ½-inch strips
- ½ small zucchini lengthwise-halved and sliced ¼ inch
- ½ small yellow bell pepper 1-inch pieces
- ¼ small red onion 1-inch pieces
- ¼ cup cherry tomatoes
- 6 pitted Kalamata olives
- 2 tablespoons crumbled feta
- 1 tablespoon chopped parsley
Equipment
- baking sheet
- whisk
Directions
- Heat the oven to 425°F. Whisk the lemon juice, oil, garlic, oregano, mustard, salt, and pepper.
- On a 9×13-inch rimmed baking sheet, toss the zucchini, bell pepper, onion, and tomatoes with half the marinade. Roast for 15 minutes.
- While the vegetables roast, let the chicken sit in the rest of the marinade for 10 minutes.
- Add the chicken to the pan and roast for 10 minutes. Scatter the olives and feta over the top.
- Roast 5 to 8 minutes more, until the chicken reaches 165°F. Sprinkle with parsley.
Nutrition
Serving: 462g | Calories: 578kcal | Carbohydrates: 15g | Protein: 44g | Fat: 39g | Saturated Fat: 7.9g | Trans Fat: 0g | Cholesterol: 141mg | Sodium: 1097mg | Potassium: 1049mg | Fiber: 2.9g | Sugar: 4.9g | Vitamin A: 1056IU | Vitamin C: 113mg | Calcium: 168mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ teaspoon Dijon mustard counted as prepared mustard, boneless counted as raw chicken breast, chopped parsley counted as fresh parsley. Brands and portions vary, so use it only as an approximation.