Packed with bold Mediterranean flavors, our Sheet Pan Greek Chicken with roasted veggies is a vibrant, easy dinner. Juicy chicken breasts are tossed in a low-sodium lemon-herb marinade, then roasted alongside fresh vegetables.
Each serving boasts 30g of protein (perfect for a GLP-1 diet) and just 173mg of sodium, making it a fantastic choice for a heart-healthy lifestyle. Finished with a sprinkle of reduced-fat feta and fresh basil, this meal comes together in just over an hour with minimal cleanup.
At Health eCooks, we love fewer dishes! Check out our healthy one-pan meals to save time cleaning up. If you need more poultry inspiration, explore our delicious assortment of low sodium chicken recipes.
This meal perfectly balances lean protein, fiber-rich vegetables, and wholesome fats while keeping salt to a minimum. It’s designed to be incredibly satisfying and nutrient-dense, making it a great fit for a variety of dietary goals, from heart health to weight management.
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Yes! Boneless, skinless chicken thighs are incredibly flavorful and work perfectly in this recipe. They usually take about the same amount of time to cook, but always use a meat thermometer to ensure they reach an internal temperature of 165°F.
Absolutely. Because potatoes take longer to cook than zucchini and bell peppers, you will want to chop them into small bite-sized pieces and roast them on the sheet pan for about 15 minutes before adding the chicken and the rest of the vegetables.
Yes, this is an excellent meal prep recipe. It stores well in the refrigerator for up to 4 days and reheats beautifully for quick, high-protein lunches throughout the week.
If you loved the vibrant flavors in this sheet pan meal, be sure to explore our full collection of Mediterranean Diet recipes for more easy, wholesome chicken dinners.
For those keeping a close eye on their salt intake without wanting to sacrifice flavor, these low-sodium chicken favorites are perfect additions to your weekly meal rotation.
Olive oil is a staple of the Mediterranean diet, providing a fantastic source of monounsaturated fats that are known to support heart health. By pairing it with a light sprinkle of low-fat feta cheese, you get that signature rich, tangy Greek flavor without the excess saturated fat and sodium found in heavier cheese options.
Recipe yields 4 servings
Preheat oven to 375°F. Lightly grease a large rimmed baking sheet with non-stick cooking spray. Set aside.
In a small mixing bowl, whisk together olive oil, lemon juice, garlic, lemon zest, honey, oregano, thyme, Dijon mustard, and black pepper. In a shallow bowl, place chicken breasts and pour ⅔ of marinade over chicken, making sure each piece is well coated. Marinate for 30 minutes.
While the chicken marinates, spread the zucchini, bell pepper, onion, and tomatoes on the prepared baking sheet. Drizzle remaining ⅓ marinade over vegetables and toss to coat evenly. Add marinated chicken to baking sheet, nesting each piece around the vegetables; bake for 15 minutes.
Remove baking sheet from oven and sprinkle feta around pan. Return to oven to cook for an additional 10 to 15 minutes, until veggies are softened and meat thermometer inserted into thickest part of chicken breasts registers 165°F. Let rest for 5 minutes.
Serve garnished with sliced basil and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 4 days.
If you don't want to turn on your oven, you can make this in an air fryer! You will likely need to work in batches to avoid overcrowding the basket. Air fry the marinated chicken and vegetables at 375°F for about 12-15 minutes, tossing halfway, until the chicken reaches an internal temperature of 165°F.
This recipe is perfect for weekly meal prep! Allow the chicken and vegetables to cool completely, then divide them into airtight containers. Store in the refrigerator for up to 4 days. When you are ready to eat, reheat gently in the microwave or oven until warmed through.
While this is a complete meal on its own, you can easily stretch the servings by pairing it with a healthy whole grain. Try serving this flavorful chicken and veggie mix over a bed of fluffy quinoa, brown rice, or farro to soak up the delicious pan juices.
If you prefer dark meat, you can easily swap the chicken breasts for boneless, skinless chicken thighs (a very popular variation!). Just be mindful that this will slightly alter the fat content.
Not a fan of zucchini? Asparagus, green beans, or broccoli florets roast beautifully on a sheet pan and make great substitutes.
If you want to skip the dairy entirely, simply omit the feta cheese or swap it for a sprinkle of nutritional yeast for a savory, dairy-free twist.