Greek Chicken and Potatoes Sheet Pan Dinner

35 mins
Serves 4
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Directions

  1. 1Quarter the baby potatoes and toss them in a bowl with olive oil, black pepper, oregano, paprika, salt, and garlic powder.
  2. 2Quarter the baby potatoes and toss them in a bowl with olive oil, black pepper, oregano, paprika, salt, and garlic powder.
  3. 3Quarter the baby potatoes and toss them in a bowl with olive oil, black pepper, oregano, paprika, salt, and garlic powder.
  4. 4Place the potatoes on a sheet pan and bake at 425 degrees for 15 minutes.
  5. 5Place the potatoes on a sheet pan and bake at 425 degrees for 15 minutes.
  6. 6Place the potatoes on a sheet pan and bake at 425 degrees for 15 minutes.
  7. 7While the potatoes are baking, chop the zucchini, red onion, and white onion.
  8. 8While the potatoes are baking, chop the zucchini, red onion, and white onion.
  9. 9While the potatoes are baking, chop the zucchini, red onion, and white onion.
  10. 10Cut the chicken breast into 1–2 inch chunks.
  11. 11Cut the chicken breast into 1–2 inch chunks.
  12. 12Cut the chicken breast into 1–2 inch chunks.
  13. 13In a bowl, combine the chicken, chopped vegetables, olive oil, black pepper, apple cider vinegar, red wine vinegar, paprika, oregano, salt, honey, and lemon juice.
  14. 14In a bowl, combine the chicken, chopped vegetables, olive oil, black pepper, apple cider vinegar, red wine vinegar, paprika, oregano, salt, honey, and lemon juice.
  15. 15In a bowl, combine the chicken, chopped vegetables, olive oil, black pepper, apple cider vinegar, red wine vinegar, paprika, oregano, salt, honey, and lemon juice.
  16. 16Let the chicken and vegetable mixture sit while the potatoes bake.
  17. 17Let the chicken and vegetable mixture sit while the potatoes bake.
  18. 18Let the chicken and vegetable mixture sit while the potatoes bake.
  19. 19Once the potatoes are about three-fourths done, add the chicken and vegetable mixture to the sheet pan.
  20. 20Once the potatoes are about three-fourths done, add the chicken and vegetable mixture to the sheet pan.
  21. 21Once the potatoes are about three-fourths done, add the chicken and vegetable mixture to the sheet pan.
  22. 22Bake for another 20 minutes.
  23. 23Bake for another 20 minutes.
  24. 24Bake for another 20 minutes.
  25. 25Make a creamy yogurt vinaigrette by combining Greek yogurt, honey, apple cider vinegar, lemon juice, garlic powder, feta cheese, salt, pepper, oregano, and olive oil.
  26. 26Make a creamy yogurt vinaigrette by combining Greek yogurt, honey, apple cider vinegar, lemon juice, garlic powder, feta cheese, salt, pepper, oregano, and olive oil.
  27. 27Make a creamy yogurt vinaigrette by combining Greek yogurt, honey, apple cider vinegar, lemon juice, garlic powder, feta cheese, salt, pepper, oregano, and olive oil.
  28. 28Add a little bit of water to thin out if needed.
  29. 29Add a little bit of water to thin out if needed.
  30. 30Add a little bit of water to thin out if needed.
  31. 31Top the finished dish with feta cheese and chopped Kalamata olives, and drizzle with the yogurt vinaigrette or serve it on the side for dipping.
  32. 32Top the finished dish with feta cheese and chopped Kalamata olives, and drizzle with the yogurt vinaigrette or serve it on the side for dipping.
  33. 33Top the finished dish with feta cheese and chopped Kalamata olives, and drizzle with the yogurt vinaigrette or serve it on the side for dipping.

Ingredients

  • 1 lb boneless skinless chicken breast
  • 1 lb boneless skinless chicken breast
  • 1 lb boneless skinless chicken breast
  • 3 zucchini
  • 3 zucchini
  • 3 zucchini
  • 1 cup grape tomatoes
  • 1 cup grape tomatoes
  • 1 cup grape tomatoes
  • 1 red or white onion
  • 1 red or white onion
  • 1 red or white onion
  • 2 cups baby potatoes
  • 2 cups baby potatoes
  • 2 cups baby potatoes
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.25 cup plain greek yogurt
  • 0.25 cup plain greek yogurt
  • 0.25 cup plain greek yogurt
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.25 cup feta cheese
  • 0.25 cup feta cheese
  • 0.25 cup feta cheese
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 chopped Kalamata olives
  • 1 chopped Kalamata olives
  • 1 chopped Kalamata olives

Equipment

sheet panbowlknife