Rule #114: A good sous chef is the key to a great meal.
This time of year, it’s all about keeping things clean, easy, and satisfying. This Greek Chicken Sheet Pan Bake is just the quick, easy meal we need to get us through the beginning-of-the-year, Christmas-is-over blues. And hey, if my handsome little sous chef can manage this one, then so can you, my friend!
It all starts with a good ole bottle of Greek dressing or vinaigrette. There are tons of homemade recipes out there, too, but I like keepin’ it as easy as possible. You’ll use half of the jar to marinate the chicken breast and the other half to finish it off in the oven.
Marinate the chicken in the refrigerator using half of the Greek dressing for anywhere from 2-4 hours.
Discard the marinade and place the chicken breasts on a large baking sheet.
Meanwhile, prep your veggies. There’s really no wrong answer for which veggies to choose. I go with 2 red bell peppers, 2 zucchini, and half a red onion.
Pour in the remaining half of the marinade (and get you a cute lil’ sous chef to do the dirty work).
Have him give everything a toss.
Then pour the veggies and dressing all over the chicken and baking sheet. Then sprinkle on some cherry tomatoes.
Pretty lil’ platter, isn’t it?
Now, bake the whole pan of goodness at 375 for 30-35 minutes until the chicken is cooked through and the veggies are tender.
Now for the toppings. I looooooove me some Kalamata olives (pitted because I don’t like chipped teeth) and crumbled Feta cheese. If either of those isn’t your jam, swap them out or leave that part off completely. You could also add pepperoncinis, swap goat cheese for the Feta, and even sprinkle some chopped parsley on if you want to. The world is your oyster… or at least this baking sheet is.
Mmmmmm yes, baby. A whole easy pan of low carb, yummy-in-my-tummy deliciousness. And I didn’t even break a sweat.
We like our Greek Chicken Sheet Pan Bake with some Cauliflower Mash and a nice little glass of Chardonnay. It’s all about balance, right?
Greek Chicken Sheet Pan Bake
1 16-oz. bottle Greek dressing or vinaigrette
3-4 large chicken breasts
2 red bell peppers, sliced
2 zucchini, sliced into half moons
½ red onion, cut into bite-sized pieces
1 pint cherry tomatoes
Pitted Kalamata olives
Crumbled Feta cheese
In a large bowl or Ziploc bag, marinate the chicken in half of the Greek dressing, reserving the rest for later. Place in the fridge and let sit for 2-4 hours.
Preheat the oven to 375.
Place the chicken breasts on a large baking sheet, discarding the marinade. In a large bowl, combine the remaining dressing with the bell peppers, zucchini, and red onion. Toss to coat. Pour the veggies and the dressing all over the chicken breasts. Sprinkle on the cherry tomatoes.
Bake at 375 for 30-35 minutes or until chicken is cooked through and veggies are tender. Remove from oven and sprinkle on the Feta cheese and olives.
Other ideas to mix and match
For the veggies:
Red potatoes, quartered
Yellow squash, cut into half moons
Carrots, cut into bite-sized pieces
For the toppings:
Goat cheese instead of Feta
Flat-leaf parsley, chopped