Print

Easy Flavor-Packed Sheet Pan Greek Chicken Bowls

sheet pan greek chicken bowls - featured image
Print Recipe

A quick, colorful, and tasty sheet pan Greek chicken bowl with a lemony oregano marinade, roasted vegetables, and a creamy tzatziki topping. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 large red bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 1 cup pitted Kalamata olives
  • 1 zucchini, sliced into half-moons (optional)
  • About 2 cups cooked rice, quinoa, or couscous
  • 1 cup tzatziki sauce or Greek yogurt mixed with cucumber and dill
  • Fresh parsley, chopped (for garnish)
  • Optional: crumbled feta cheese

Instructions

  1. Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin (if using), salt, and pepper in a medium bowl.
  2. Add chicken thighs to the marinade and toss to coat evenly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge.
  3. Preheat oven to 425°F (220°C).
  4. Slice the red bell pepper, onion, zucchini, and halve the cherry tomatoes. Toss vegetables and olives with a drizzle of olive oil, salt, and pepper.
  5. Arrange marinated chicken thighs on one side of a large rimmed sheet pan and spread the vegetables evenly on the other side, avoiding overcrowding.
  6. Roast in the oven for 20 minutes. Halfway through, gently toss the vegetables and flip the chicken once. Continue roasting until chicken reaches an internal temperature of 165°F (74°C) and edges are golden, about 35-40 minutes total.
  7. Cook rice, quinoa, or couscous according to package instructions while the chicken roasts.
  8. Assemble bowls by layering grains, roasted vegetables, sliced chicken, a spoonful of tzatziki, and garnish with fresh parsley and feta if desired.

Notes

Marinate chicken for at least 15 minutes for best flavor. Avoid overcrowding the sheet pan to ensure roasting instead of steaming. Be gentle when tossing cherry tomatoes to prevent bursting. Use chicken thighs for juiciness; breasts can dry out. The recipe is easily adaptable for vegetarian, low-carb, and dairy-free diets.

Nutrition

Keywords: Greek chicken bowls, sheet pan dinner, healthy chicken recipe, Mediterranean chicken, easy weeknight meal, meal prep chicken, roasted vegetables

Find it online: https://sparklespoon.com/easy-flavor-packed-sheet-pan-greek-chicken-bowls-recipe-for-quick-healthy-meals/