This Sheet Pan Greek Chicken is an easy dinner recipe that's low carb, keto friendly, and a hit with the whole family! It's full of flavor and protein!
2red bell peppersmembranes and seeds removed, cut into 1” pieces
2zucchinisliced into half moons
½red onioncut into bite-sized pieces
1pintcherry tomatoes
Pitted Kalamata olives
Crumbled Feta cheese
Instructions
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.
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Notes
Other ideas to mix and matchFor the veggies: Red potatoes, quartered Mushrooms, quartered Yellow squash, cut into half moons Carrots, cut into bite-sized pieces Green beansFor the toppings: Pepperoncinis Goat cheese instead of Feta Flat-leaf parsley, chopped
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.