30-Minute Sheet-Pan Greek Chicken
A quick weeknight dinner that combines seasoned chicken breast with fresh vegetables on a single pan. Lemon-herb dressing brings bright Mediterranean flavor, while kalamata olives and crumbled feta cheese add salty, tangy notes. The sheet-pan method keeps cleanup minimal and ensures everything cooks together evenly. Perfect for busy weeknights or meal prep when you need something light, protein-rich, and satisfying in under 25 minutes.
Ingredients
- ¼ cup light Italian dressingGreek dressing or olive oil + lemon juice + dried oregano1:1easy
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- 2 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- 8 oz boneless skinless chicken breast, cut into bite-sized pieces
- 1 dash salt
- 1 dash black pepper
- 2 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup tomato, seeded and chopped
- ⅓ cup red onion, chopped
- 2 tbsp kalamata olives, sliced
- 3 tbsp feta cheese, crumbled
Instructions
- 1
Preheat oven to 400F and spray baking sheet with nonstick spray.
- 2
Whisk together dressing, lemon juice, garlic powder, onion powder, and oregano in small bowl.
- 3
Arrange chicken on sheet and season with salt and pepper. Add green beans, tomato, and red onion.
- 4
Drizzle vegetable-chicken mixture with dressing and sprinkle with remaining garlic and onion powder.
- 5
Bake for 10 minutes.
- 6
Flip and rearrange chicken and vegetables. Top with olives and bake until chicken is cooked through and vegetables soften and lightly brown, about 10 minutes more.
- 7
Serve topped with feta cheese.
Tips
Cut all vegetables to similar size as chicken pieces so everything cooks evenly in 20 minutes total.
Don't skip the flip halfway through; it ensures chicken cooks through and vegetables brown on both sides.
Use quality kalamata olives and feta for best flavor impact, as they define the Greek profile here.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Let cool to room temperature first.
Prep vegetables and store in containers the night before. Mix dressing ahead and refrigerate. Assemble and bake when ready to serve.
Serve warm directly from sheet pan for casual weeknight dinner, or plate individually for a more composed presentation.
Common Mistakes
Cut vegetables too large to avoid uneven cooking; aim for uniform bite-sized pieces
Skip the flip to avoid undercooked chicken; turning halfway ensures safe doneness
Overcrowd the pan to avoid steaming instead of roasting; spread ingredients in single layer
Substitutions
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FAQ
Can I use frozen chicken breast?
Thaw completely before cutting and cooking. Frozen chicken will extend cook time and may cook unevenly, risking dry meat or undercooked centers.
What if I don't have kalamata olives?
Green olives, Castelvetrano olives, or even canned black olives work. Each brings different saltiness and flavor. Adjust feta amount if using milder olives.
How long can I keep leftovers?
Store in airtight container in refrigerator up to 3 days. Reheat gently at 350F for 8-10 minutes to avoid drying chicken. Feta stays creamy when reheated gently.