Sheet Pan Greek Chicken
An easy sheet pan dinner, perfect for a quick weeknight meal! Add or subtract the pita and greek yogurt, depending upon your carb and/or dairy preferences.
Servings: 4 people
Ingredients
- 1.5 lb boneless, skinless chicken breasts cut into thin strips
- 3-4 cloves garlic minced
- 1 tbs olive oil extra virgin
- 1 lemon juiced
- 1 tbs cumin
- 1 tbs paprika
- 1 tsp salt
- 1/2 tsp black pepper
Veggies
- 3 red bell peppers sliced
- 1 tbs olive oil
- sea salt
Other
- 1/2 cup finely diced cucumber
- 1/2 cup finely diced tomato
- 1/2 cup finely diced red onion
- 2 tbs parsley chopped
- 1/2 lemon juiced
- 1 tbs olive oil
- 1 pinch sea salt
Optional Additions
- pita bread
- greek yogurt or tzatziki
Instructions
- Combine chicken and other ingredients into ziploc bag and marinate for 30 minutes.
- Preheat oven to 425
- Line sheet pan with foil and spray with olive oil. Place chicken on half of the pan and the sliced peppers on the other half. Drizzle peppers with olive oil and salt.
- Roast for 15 minutes until chicken is cooked through.
- Combine diced cucumber, tomato, red onion, parsley, olive oil, lemon juice and sea salt in a bowl.
- Serve chicken on its own, on a pita or on a salad and top with cucumber mixture and greek yogurt or tzatziki if you do dairy.