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Sheet Pan Greek Chicken and Vegetables
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Sheet Pan Greek Chicken and Vegetables

Recipe by Julia Pacheco
4.8 from 14 votes
Course: Main, DinnerCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

30

minutes
Cook Mode

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Ingredients

  • 1-2 lbs chicken breast, cubed

  • 1/2 cup Greek salad dressing

  • 1 cup cherry tomatoes, sliced in half

  • 1 red onion, sliced

  • 1/2 cup artichoke hearts, chopped

  • 1 1/2 lbs baby red potatoes, cut into small pieces

  • 1/2 cup 1/2 cup feta cheese

Directions

  • Preheat oven to 400 degrees
  • Line a sheet pan with parchment paper or foil.
  • To a large bowl add in all of the ingredients except for the feta cheese. Stir well and place onto the sheet pan. Bake for 30 minutes or until the chicken is cooked through and the potatoes are tender.
  • Sprinkle the feta cheese on top and enjoy

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Stacey says:

    Easy to make and tasty. My family doesn’t like artichoke hearts, so I subbed green olives and just added them at the end with the feta. Excellent cold as a lunch the next day!

    Reply
  2. Maya Andrews says:

    Very good! I didn’t have greek dressing but used another vinaigrette I had.

    Reply