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In our fast-paced lives, sheet pan meals have emerged as a culinary favorite, combining convenience with vibrant flavors that excite the palate. Enter the Greek-Inspired Sheet Pan Chicken, a dish that showcases the essence of Mediterranean cooking while simplifying the cooking process. This recipe celebrates the rich heritage of Greek cuisine, characterized by fresh ingredients, bold flavors, and healthy fats.

Greek-Inspired Sheet Pan Chicken Recipe for Busy Nights

Looking for a delicious and easy meal? Try this Greek-Inspired Sheet Pan Chicken! Packed with juicy chicken thighs, vibrant vegetables, and rich Mediterranean flavors, this dish is as nutritious as it is tasty. With ingredients like cherry tomatoes, zucchini, Kalamata olives, and a drizzle of olive oil, you'll enjoy a delightful balance of flavors. Perfect for busy weeknights or impressing guests! #SheetPanMeal #Mediterranean #HealthyDinner #EasyRecipes #CookingAtHome
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup cherry tomatoes, halved

1 large red onion, sliced

1 cup Kalamata olives, pitted

2 zucchini, sliced into half-moons

3 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and black pepper, to taste

Feta cheese, crumbled (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken Marinade: In a large mixing bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Whisk until well blended.

      Marinate the Chicken: Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated in the marinade. Let it marinate for at least 15 minutes (or up to 2 hours if you have time).

        Prepare the Vegetables: On a large sheet pan, arrange the cherry tomatoes, red onion slices, Kalamata olives, and zucchini. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat evenly.

          Add the Chicken: Remove the marinated chicken from the bowl and place it on top of the veggies on the sheet pan.

            Bake: Transfer the sheet pan to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.

              Garnish and Serve: Once done, remove from the oven and sprinkle with crumbled feta cheese and fresh parsley before serving.

                Enjoy: Serve the chicken and veggies warm, either on their own or with rice, couscous, or pita bread.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4