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Greek sheet pan chicken with roasted zucchini, red onions, cherry tomatoes, and olives, drizzled with olive oil and fresh lemon, served on a baking tray.
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Greek Sheet Pan Chicken

A Mediterranean-inspired anti-inflammatory dinner
Course Main Course
Cuisine Mediterranean
Keyword Anti-inflammatory, High-Protein
Servings 4

Ingredients

  • 1.5 lbs boneless skinless chicken thighs (or breasts)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 red onion sliced
  • 1 zucchini sliced
  • 1 red bell pepper sliced (if tolerated)
  • 1 cup cherry tomatoes if tolerated
  • ½ cup kalamata olives optional

Optional toppings:

  • Fresh parsley
  • Crumbled feta omit for dairy-free
  • Tzatziki serve on side

Instructions

  • Preheat oven to 400°F (200°C).
  • In a large bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, and pepper.
  • Add chicken and toss to coat evenly.
  • On a large sheet pan, spread sliced onion, zucchini, bell pepper, and cherry tomatoes.
  • Place marinated chicken on top of vegetables.
  • Roast for 30–35 minutes, until chicken reaches internal temperature of 165°F and vegetables are tender.
  • Sprinkle with olives and fresh parsley before serving.
  • Serve with quinoa, rice, or a simple cucumber-tomato salad.

Notes

For dairy-free: skip feta and tzatziki.
For gluten-free: serve with rice or quinoa instead of pita.
For extra anti-inflammatory benefit, add a drizzle of olive oil after cooking.
Leftovers keep well for 3–4 days.