Sheet Pan Greek Chicken for One

Course Main Course

Cuisine American

Keyword dinner for one, greek chicken, lemon chicken, one pan dinner

Prep Time 10

Cook Time 30

Total Time 40

Servings 1 serving

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

Directions

Heat the oven to 425°F. Whisk the lemon juice, oil, garlic, oregano, mustard, salt, and pepper.
On a 9x13-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

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.