Sheet Pan Greek Chicken and Vegetables

I’m not sure where I came across this recipe – was it Instagram? Pinterest? In any event, it looked good to me and I put it on the menu the following week. And I loved it! It’s easy to prepare, looks good, tastes great, and is very adaptable to what you have on hand (or prefer). I served it with rice, but it would be good in pita pockets, too, or consider Greek-style potatoes.

For the chicken and vegetables
4 (four) 5-oz. chicken breasts, cut into small cubes (or use however much chicken your family will eat)
2 cups bell peppers, any colors, cut into squares or slices
1 medium red onion, cut into squares or slices
1 cup of zucchini broccoli, mushrooms, sweet potatoes or plum tomatoes, sliced or diced
rice or pita, for serving

For the marinade
4 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried basil or thyme
1 tsp. kosher salt
½ tsp. black pepper

For the tzatziki sauce
1 cup plain lactose-free yogurt
¼ cup cucumber with peel, grated or minced
1 clove garlic, minced or crushed
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 Tbsp. chopped fresh dill or basil
½ tsp. salt
1 tsp. ground pepper

Preheat oven to 450 °F.

Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.

In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture.

Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.

Whisk all the ingredients for the tzatziki in a small bowl.

Serve chicken and vegetables with tzatziki sauce alongside rice or pita.