Greek Chicken Sheet Pan Dinner recipe

 Preheat your oven to 400°F (200°C). In a large bowl, toss the zucchini, cherry tomatoes, red onion, and olives with olive oil, oregano, garlic powder, paprika, salt, and pepper.

 Place the seasoned veggies on a sheet pan and nestle the chicken thighs among the vegetables. Drizzle the chicken with a little extra olive oil and season with additional salt and pepper.

Bake for 35–40 minutes, or until the chicken is cooked through and has a golden, crispy skin. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

 Garnish with fresh thyme sprigs and sprinkle with crumbled feta cheese if desired. Serve hot directly from the sheet pan.

Tips:

1. Use high-quality chicken: Choose boneless, skinless chicken breast or thighs for the best flavor and texture.
2. Don’t overcrowd the sheet pan: Leave enough space between the chicken and vegetables to ensure even cooking and browning.
3. Add some acidity with lemon juice: A squeeze of fresh lemon juice adds brightness and flavor to the dish.
4. Experiment with different vegetables: Try using different colors and types of bell peppers, zucchini, or cherry tomatoes to add variety to the recipe.
5. Make it a meal prep: Cook the chicken and vegetables in advance, then reheat and serve with a side of quinoa or brown rice for a quick and easy meal.

Nutrition Information (per serving):

1. Calories: 350
2. Protein: 30g
3. Fat: 15g
4. Saturated Fat: 3g
5. Cholesterol: 60mg
6. Carbohydrates: 20g
7. Fiber: 5g
8. Sugar: 5g
9. Sodium: 400mg