These Sheet Pan Greek Chicken is a low carb meal ready in 30 meals. Serve it for dinner or meal prep it for a healthy lunch!
Ingredients and substitutions
- Chicken breasts – you could also use boneless skinless chicken thighs or even drumsticks.
- Red and yellow pepper – feel free to use another veggie like broccoli, cherry tomatoes, kalamata olives, green beans or sweet potatoes.
- Zucchini – swap out for any other vegetables of your choice.
- Red onion – white onion, yellow onion or shallots would also be good in this recipe.
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Lemon juice – freshly squeezed lemon juice is best but bottled lemon or lime juice will work in a pinch.
- Garlic – fresh minced garlic or jarred minced garlic would both be delicious.
- Oregano – fresh or dried oregano is key for the Greek flavor. You can swap it out for basil, thyme or parsley, but the taste will be different.
- Feta cheese – leave this out altogether or use another cheese like goat cheese or mozzarella.
- Salt & black pepper – to taste.
How to make Greek chicken bowls
- Add everything but the feta to a sheet pan.
- Toss together to combine.
- Bake for 18-20 minutes.
- Divide amongst meal prep bowls.
- Top with feta and serve!
What to serve with Greek chicken bowls
These Greek sheet pan chicken bowls are a complete meal on their own – but if you're looking for more serving ideas, here are some options:
- As loaded Greek fries
- With roasted sweet potatoes
- Over your favourite cooked pasta or egg noodles
- With Mediterranean cauliflower rice
- With beet salad
Frequently Asked Questions
You can warm these bowls up in the microwave for 1-2 minutes, or eat them cold straight out of the fridge. They'll taste delicious both ways!
You could swap out the chicken breasts for boneless skinless chicken thighs or even drumsticks, but the cooking time may vary. Keep in mind that using chicken thighs will also increase the calorie count of these bowls.
It's completely normal for there to be liquid at the bottom of this Greek sheet pan chicken. The chicken will release juices as it cooks, so there will be some excess juices in the pan.
To make this sheet pan chicken recipe dairy free, just leave out the feta cheese or swap it out for dairy-free cheese or even some vegan tzatziki.
Storing and reheating
You can store these Greek chicken bowls in the fridge for up to 5 days. To reheat, simply sprinkle a little bit of water over top (this combats that leftover chicken taste) and microwave for 1-2 minutes. Add any remaining fresh cheese on afterwards if you'd like, but you're also safe to reheat these bowls with the cheese on top.
Freezing this recipe
Unfortunately, this sheet pan Greek chicken recipe doesn’t freeze well. The chicken would freeze fine, but the veggies would not. However, you probably won't have too many leftovers with this chicken so it shouldn't be a problem!
If you really need to freeze this dish, I recommend you separate the chicken and freeze it in a glass bowl. You can defrost it in the fridge overnight and then reheat it as per the instructions above, or you can repurpose the chicken and use it for another meal.
Make healthy eating easy! Join our Dinner Prep Pro app.
- ZERO ADS on over 450 recipes
- Customizable weekly meal plans
- Grocery and meal prep checklists
- Bonus resource library and community
More easy sheet pan recipes
Meal Prep Tools
- Get your square glass meal prep bowls here.
- And of course I get all my free-range chicken breasts from Butcher Box.
- **Get my full list of tools here**
Sheet Pan Greek Chicken {Meal Prep}
Ingredients
- 3 small Yukon gold potatoes chopped into 1-inch pieces
- 1 lb chicken breasts, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, thickly sliced
- 1 red onion, thickly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup feta cheese, crumbled (leave out for Whole 30)
Instructions
- Preheat oven to 400 F. Add potatoes and a bit of olive oil and salt and pepper to a parchment-lined sheet pan. Bake for 15 minutes.
- Add remaining ingredients except for feta and toss well to combine. Bake another 15 minutes until chicken is fully cooked.
- Remove from oven and divide mixture into 4 portions. Top with feta cheese (optional) and serve. Keeps in fridge up to 5 days.
Comments & Reviews
Carol says
Made this for lunches last week and it was delicious! Shared with my WW group and there are a few more making it this week!
Taylor Stinson says
I’m so happy you enjoyed Carol 🙂
Colleen says
This is my go-to lunch recipe! I’m so happy I discovered you, Toronto for the win!! Can’t wait to try more of your recipes. 🙂
Taylor Stinson says
Thank you so much Colleen you are so sweet!! So happy you love this recipe 🙂
Anja Michaelis says
This is so good! Next time I will have to make a tzatziki to go with it! Thank you for sharing
Taylor Stinson says
Ooooh yes tzatziki pairs great with these bowls. So happy you enjoyed 🙂
Don says
I’ve been trying to eat healthier lunches at work and this was one of the first recipes I tried. So easy and soooo delicious. First time I brought it to work, a co-worker walked by and said “Oh my God, that smells so good! What is it?” I’ve experimented with other recipes, but I always seem to come back to this one. In fact, I usually share the lunch bowls with my adult daughter, and because we both love it, today I decided to double the recipe. It came out great, as usual, but now I realize we’re going to have way too much. Despite your comment above about freezing the leftovers, I may have to give it a try. Either that, or provide a couple of lunches for some co-workers. 🙂
Thanks for this great lunch!
Taylor Stinson says
I’m so happy you love it Don!!! So glad to know it’s one of your go-tos 🙂 Let me know how it turns out if you try freezing it!
Bethany says
Hi! We loved this recipe. Can I freeze the leftovers?
Taylor Stinson says
Hey Bethany – so happy you enjoyed! I wouldn’t recommend freezing the leftovers for this particular recipe, I’m worried about how the veggies will hold up after being cooked. You can freeze the chicken in the marinade ahead of time though!
Anne says
Recipe is delicious. However the experts recommend any refrigerated cooked chicken should only be kept between 3 to 4 days at most.
Taylor Stinson says
I’ve eaten chicken up to 6 or 7 days afterward..it depends on the level of risk you are willing to take! Personally I tend to go with five days as that is a happy medium and have never had a problem 🙂
Nells says
This Greek chicken has become a favorite in our house. The dressing is great even w/o the garlic. We can’t use garlic or onion but still find this dish sensational and so flavorful . Thanks for making mealtime so simple.. I need to check out your other recipes as well.
Taylor Stinson says
So happy you loved it Nells 🙂
harry moore says
I made this almost as directed and it was fantastic. I had to stretch the serving size from 4 to 6 to have enough for unexpected company. I added 1 green pepper, 1/2 red onion, 1 Tbsp EVOO, 1 Tbsp lemon juice, a couple of shakes of Greek seasoning spice blend (out of oregano), and about 3 handfuls of grape tomatoes (which I wouldn’t do again, makes things wet). I baked it for 30 min. to be sure the chicken was done. By the way there was more than enough chicken for 6 using the listed amount. Everyone raved about it. The next time I make it I may server both feta cheese and Greek tzatziki sauce on the side. Thanks so much for a great recipe.
Sara says
Just made this and it’s so good! I’m trying to so hard to stick to meal prepping but other recipes out there I’ve tried, I get bored of eating it by day 3. Not this one! I will definitely use more of your recipes. They’re simple and flavorful. Thank you!
Michelle says
Holy moly this recipe turned out so so good. So much flavor! Thanks for sharing!
Taylor Stinson says
So happy you liked it Michelle 🙂