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. 2Spread the potatoes on a sheet pan and bake at 425 degrees for 15 minutes.
  3. 3While the potatoes are baking, chop one onion (red or white), three zucchinis, and half a container of grape tomatoes.
  4. 4In a bowl, combine the chopped vegetables, chicken breast cut into 1-2 inch cubes, olive oil, black pepper, apple cider vinegar, red wine vinegar, paprika, oregano, salt, honey, and lemon juice.
  5. 5Let the chicken and vegetable mixture marinate until the potatoes are about three-fourths done.
  6. 6Once the potatoes are three-fourths done, add the chicken and vegetable mixture to the sheet pan with the potatoes.
  7. 7Bake for an additional 20 minutes at 425 degrees. Then, check the chicken's internal temperature using a meat thermometer; it should reach 165 degrees.
  8. 8Make a yogurt vinaigrette by combining greek yogurt, honey, lemon juice, apple cider vinegar, oregano, salt, pepper, feta cheese, and garlic powder.
  9. 9Top the cooked mixture with feta cheese and chopped Kalamata olives. Drizzle or dip with the yogurt vinaigrette.

Ingredients

  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt and pepper
  • 2 cups baby potatoes
  • 3 zucchini
  • 1 cup grape tomatoes
  • 1 red or white onion
  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp oregano
  • 1 tsp salt and pepper
  • 0.5 lemon juice
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 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 cup kalamata olives

Equipment

sheet panknifebowlmeat thermometer