Greek Chicken and Potatoes Sheet Pan Dinner

35m
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. 2Place the potatoes on a sheet pan and bake at 425 degrees for 15 minutes.
  3. 3While the potatoes are baking, chop the zucchini, red onion, and white onion.
  4. 4Cut the chicken breast into 1–2 inch chunks.
  5. 5In a bowl, combine the chicken, chopped vegetables, olive oil, black pepper, apple cider vinegar, red wine vinegar, paprika, oregano, salt, honey, and lemon juice.
  6. 6Let the chicken and vegetable mixture sit while the potatoes bake.
  7. 7Once the potatoes are about three-fourths done, add the chicken and vegetable mixture to the sheet pan.
  8. 8Bake for another 20 minutes.
  9. 9Make a creamy yogurt vinaigrette by combining Greek yogurt, honey, apple cider vinegar, lemon juice, garlic powder, feta cheese, salt, pepper, oregano, and olive oil.
  10. 10Add a little bit of water to thin out if needed.
  11. 11Top 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
  • 3 zucchini
  • 1 cup grape tomatoes
  • 1 red or white onion
  • 2 cups baby potatoes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt and pepper
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp oregano
  • 0.5 lemon juice
  • 0.25 cup plain greek yogurt
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 0.5 lemon juice
  • 0.5 tsp garlic powder
  • 0.25 cup feta cheese
  • 1 tsp salt and pepper
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 1 chopped Kalamata olives

Equipment

sheet panbowlknife

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