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Sheet Pan Greek Chicken Veggies Pita Pockets

Sheet Pan Greek Chicken Veggies Pita Pockets

Craving a vibrant and satisfying meal? Try Sheet Pan Greek Chicken Veggies Pita Pockets! This easy weeknight dinner features tender chicken and colorful vegetables, marinated to perfection. Perfect for busy nights and family gatherings!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 45 oz chicken breasts cut into small cubes
  • 2 cups bell peppers any colors, cut into squares or slices
  • 1 medium red onion cut into squares or slices
  • 1 cup zucchini or broccoli, mushrooms, diced sweet potatoes or plum tomatoes (optional)
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Equipment

  • Chef's Knife
  • Cutting Board
  • Mixing Bowl
  • Frying Pan
  • Baking Sheet
  • Oven

Method
 

  1. Pre-Heat oven to 450F.
  2. Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.
  3. In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture.
  4. Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.
  5. Serve on rice, quinoa, with pita or alone with a fork.

Notes

  • Tip: I use small 5 oz chicken breasts but sometimes it's hard to find small breasts if you shop at a supermarket. If the breasts are big, use two 8-10 oz breasts instead.