Sheet Pan Greek Chicken Bowls

To truly appreciate the Mediterranean Melody, it is essential to delve into the components of this recipe and understand their flavors and health benefits. Each ingredient plays a significant role in creating a balanced and delicious meal.

Discover the flavors of the Mediterranean with this easy Sheet Pan Greek Chicken Bowls recipe. Perfect for busy weeknights or relaxed weekends, this dish features marinated chicken, colorful roasted vegetables, and a creamy tzatziki sauce served over quinoa or rice. Packed with nutrition and vibrant flavors, this recipe not only satisfies your cravings but also nourishes your body. Follow our step-by-step guide to create this delicious, healthy meal that everyone will love!

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Ingredients

For the Chicken:

1.5 lbs bone-in, skin-on chicken thighs or breasts

3 tablespoons olive oil

4 cloves garlic, minced

Juice of 1 lemon

1 tablespoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

For the Veggies:

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 tablespoon olive oil

Salt and pepper to taste

For the Tzatziki Sauce:

1 cup Greek yogurt

1 cucumber, grated and excess water squeezed out

2 tablespoons fresh dill, chopped

1 garlic clove, minced

1 tablespoon lemon juice

Salt to taste

For Serving:

Cooked quinoa or rice

Fresh parsley, chopped

Feta cheese, crumbled (optional)

Lemon wedges for garnish

Instructions

Marinate the Chicken: In a large bowl, combine olive oil, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper. Add the chicken, coating it evenly in the marinade. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).

Prepare the Veggies: While the chicken marinates, preheat your oven to 425°F (220°C). On a large sheet pan, toss the sliced bell peppers, red onion, zucchini, and cherry tomatoes with olive oil, salt, and pepper, making sure they're well coated. Spread the veggies in an even layer.

Roast the Chicken: Remove the chicken from the marinade and place it on top of the veggies on the sheet pan. Ensure the chicken skin side is facing up. Roast in the preheated oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

Make the Tzatziki Sauce: While the chicken and veggies are roasting, whisk together Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, and salt in a small bowl. Adjust seasoning to taste, then refrigerate until ready to serve.

Assemble the Bowls: Once the chicken is done, remove it from the oven and let it rest for 5 minutes. While it rests, prepare your bowls: start with a base of cooked quinoa or rice, then top with roasted veggies. Slice the chicken and place it on top.

Finish with Toppings: Drizzle tzatziki sauce over the chicken and veggies. Sprinkle with fresh parsley and feta cheese if using. Serve with lemon wedges on the side for a zesty finish.

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