Quick Sheet Pan Greek Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Quick Sheet Pan Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quick Sheet Pan Greek Chicken with Roasted Vegetables

Enjoy a colorful, Mediterranean-inspired sheet pan meal featuring juicy, marinated chicken breast paired with a medley of roasted vegetables and a sprinkle of tangy feta cheese. This dish bursts with fresh herbs, zesty lemon, and rustic charm for a balanced, satisfying meal.

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NUTRITION

357kcal
Protein
38.1g
Fat
15g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 tsp Extra Virgin Olive Oil (5g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (40g)

1/2 small Zucchini (80g)

1/2 cup Cherry Tomatoes (75g)

1 oz Feta Cheese (28g)

1 tbsp Lemon Juice (15g)

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the marinade over it, turning to coat evenly.

  • 4

    Arrange the sliced red bell pepper, red onion, zucchini, and cherry tomatoes around the chicken.

  • 5

    Drizzle the remaining marinade over the vegetables, ensuring they are well coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Remove from the oven and sprinkle crumbled feta cheese evenly over the top before serving.

Quick Sheet Pan Greek Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Quick Sheet Pan Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quick Sheet Pan Greek Chicken with Roasted Vegetables

Enjoy a colorful, Mediterranean-inspired sheet pan meal featuring juicy, marinated chicken breast paired with a medley of roasted vegetables and a sprinkle of tangy feta cheese. This dish bursts with fresh herbs, zesty lemon, and rustic charm for a balanced, satisfying meal.

NUTRITION

357kcal
Protein
38.1g
Fat
15g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 tsp Extra Virgin Olive Oil (5g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (40g)

1/2 small Zucchini (80g)

1/2 cup Cherry Tomatoes (75g)

1 oz Feta Cheese (28g)

1 tbsp Lemon Juice (15g)

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the marinade over it, turning to coat evenly.

  • 4

    Arrange the sliced red bell pepper, red onion, zucchini, and cherry tomatoes around the chicken.

  • 5

    Drizzle the remaining marinade over the vegetables, ensuring they are well coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Remove from the oven and sprinkle crumbled feta cheese evenly over the top before serving.