Greek Sheet Pan Chicken Dinner

I make this dinner at least once a week - it’s flavorful, packed with nutrition, and is ready to eat in 30 minutes. It’s the perfect meal for busy weeknights when you need something fast but still want to prioritize your health. I hope you love this recipe as much as I do!

Ingredients (serves 5):

- ½ cup extra virgin olive oil
- 1 lemon, juiced
- 4 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 5 chicken breasts, cut into chunks
- 2 medium zucchini, halved lengthwise & chopped
- 1 yellow bell pepper, cut into thick pieces
- 1 pint cherry tomatoes
- 1 red onion, halved & sliced
- ½ cup pitted Kalamata olives
- ¼ cup feta cheese
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tsp dried dill
- 1 tsp paprika
- chopped parsley & lemon wedges, for serving

Directions:

- Preheat the oven to 425°F.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, & pepper until emulsified.
- Prep the veggies and spread them onto a sheet pan in an even layer.
- Add the chicken chunks on top of the vegetables. Sprinkle the chicken and veggies with the salt, pepper, dried dill, & paprika.
- Drizzle the olive oil/lemon juice mixture on top of the chicken & veggies.
- Bake for 25 minutes.
- Remove the sheet pan from the oven & sprinkle the feta cheese on top. Broil on high for 5 minutes or until the cheese starts to melt and the chicken and veggies start to brown.
- Remove from the oven and serve with fresh parsley & a squeeze of extra lemon juice. Enjoy!