Simple meat and vegetable meals are my favorite. You can make endless variations on the seasonings, vegetables and cuts of meat to create your special meals. This week, I used my lemon-garlic and oregano marinade to combine chicken breasts with a mixture of peppers and onions to create this Sheet Pan Greek Chicken and Vegetables. This makes a delicious weeknight meal and can be stored well, so I meal-prepped it!

SHEET PAN GREEK CHICKEN & VEGETABLES

I used one of the whole lemons I had in my freezer for this recipe. You can spend a lot on fresh lemons if you buy them individually. Instead, get a bag and store the rest in the freezer for later.

ROASTING VEGETABLES IS VERY SIMPLE – IT’S LIKE RIDING A Bike…

Sheet pan meals can be a little like riding a bicycle. You must follow the flow and occasionally pivot to keep things in balance. Depending on the size and shape of ingredients, cooking times will vary. Keep an eye on all details, and remember that cooking times may vary based on their size. Here is your chance to exercise your cooking intuition!

MEAL PREP IT

This recipe makes it easy to prepare meals for the week. My roasted chicken, vegetables and rice were packed in individual containers. You can serve the meal with Spinach Rice With Feta to add even more flavor. Meal preps can be kept in the refrigerator for approximately four days.

SHEET PAN CHICKEN & VEGETABLES

A simple homemade marinade with lemon garlic transforms basic ingredients into delicious Sheet Pan Greek Chicken and Vegetable meals. Perfect for weeknights!

Prep time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

INGREDIENTS

LEMON GARLIC MARINADE

1/4 cup olive oil ($0.64)
1 fresh lemon ($0.43)
4 cloves minced garlic ($0.32)
1/2 Tbsp dried Oregano ($0.15)
1/2 tsp salt ($0.02)
Freshly cracked pepper ($0.03)

CHICKEN AND VEGETABLES

1-pint grape tomatoes ($1.69)
2 bell peppers ($2.00)
1 small red onion ($0.28)
1.5 lbs. 1.5 lbs.

TOPPINGS

15 Kalamata Olives (approximately 1/2 Cup) ($0.45)
2 oz. Crumbled Feta ($1.10)
Fresh parsley (0.25)

FOR SERVING (OPTIONAL).

4 cups cooked rice ($0.70)

INSTRUCTIONS

Preheat the oven to 400°F. Then zest the lemon and squeeze the juice. In a bowl, combine the olive oil, lemon juice (about 1/4 cups), garlic, oregano and salt. The zest of the lemon can be saved for later.
Cut the bell peppers, onions and tomatoes into pieces of 1 to 1.5 inches. Place the bell peppers, tomatoes, and onions on an oven-safe baking sheet. Toss the vegetables in half of the lemon garlic marinade. While you prepare the chicken, roast the vegetables in the oven for approximately 10 minutes.
As the vegetable roast, prepare the chicken breasts. If the thickness of your chicken breasts is greater than 3/4 inches, you can pound them to a uniform thickness of 1/2 to 3/4 inches. This will allow them to cook evenly and quickly. Place the chicken on a cutting board. Cover them with plastic wrap to keep splatter from getting on the boards. Then, gently pound the thicker end with a rolling pin, mallet, or a flat fork until it is even with the thinner.
Each chicken breast should be cut into two pieces. Pour the marinade over the chicken. Mix the marinade with the chicken to coat.
After roasting the vegetables for ten minutes, remove the baking sheet from the oven. Mix the vegetables well and then turn them over so there is room for the chicken. Place the pieces of chicken on a baking sheet.
Bake the chicken and vegetables in the oven for another 20-25 minutes or until they reach 165oF. To brown the chicken and vegetables further, turn the oven to broil. Broil the chicken and vegetables for approximately 5 minutes.
Cut the olives in half. After roasting the chicken and vegetables, sprinkle the olives, lemon zest, Feta and parsley. Serve with rice if you like.