Sheet Pan Greek Chicken Bowls

The Mediterranean diet is more than just a way of eating; it’s a lifestyle celebrated for its vibrant flavors, health benefits, and fresh ingredients. Among the multitude of dishes that define this culinary tradition, one standout recipe is the Sheet Pan Greek Chicken Bowl. This dish beautifully marries tender, marinated chicken thighs with an assortment of colorful vegetables, all roasted to perfection and accompanied by a refreshing tzatziki sauce. Not only does this meal offer a delightful burst of flavor, but it also provides a balanced combination of protein, healthy fats, and complex carbohydrates, making it an ideal choice for busy weeknights.

Discover the flavors of the Mediterranean with our Sheet Pan Greek Chicken Bowls, a delicious one-pan meal that's perfect for busy weeknights. Juicy marinated chicken thighs are roasted alongside vibrant seasonal vegetables, all topped with a refreshing tzatziki sauce. This dish not only bursts with flavor but also offers a balanced combination of protein and healthy fats. Experience easy meal prep that celebrates fresh ingredients and the delightful tastes of Greece right in your home.

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Ingredients

For the Chicken:

1.5 lbs boneless, skinless chicken thighs

3 tablespoons olive oil

Juice of 1 lemon

3 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

For the Vegetables:

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, cut into wedges

1 zucchini, sliced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt and pepper, to taste

For the Tzatziki Sauce:

1 cup Greek yogurt

½ cucumber, grated and excess moisture squeezed out

2 cloves garlic, minced

1 tablespoon fresh dill, chopped (or 1 tsp dried dill)

1 tablespoon lemon juice

Salt and pepper, to taste

For Serving:

Cooked brown rice or quinoa

Feta cheese, crumbled

Fresh parsley, chopped

Lemon wedges

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and let marinate for at least 30 minutes (or up to overnight in the fridge for best flavor).

Prep the Vegetables: In another mixing bowl, combine the diced red and yellow bell peppers, red onion, zucchini, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Arrange on Sheet Pan: On a large sheet pan, spread the marinated chicken in the center. Arrange the seasoned vegetables around the chicken in a single layer.

Bake: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and slightly charred.

Make the Tzatziki Sauce: While the chicken and vegetables are baking, prepare the tzatziki sauce. In a bowl, mix together Greek yogurt, grated cucumber, garlic, dill, lemon juice, and season with salt and pepper. Adjust seasoning to taste.

Assemble the Bowls: Once the chicken and vegetables are done, remove the sheet pan from the oven. Let the chicken rest for a few minutes before slicing it into strips.

Serve: In a serving bowl, layer a generous scoop of cooked brown rice or quinoa, top with the sliced chicken and roasted vegetables. Drizzle with tzatziki sauce, sprinkle with feta cheese and fresh parsley, and serve with lemon wedges on the side.

Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings.