Sheet Pan Greek Chicken with Grilled Pita Bread
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Serves: 4 servings
 
Ingredients
  • 2 chicken breast / about 1.5 lbs
  • 4-5 small baby potatoes / halved or quartered
  • 1 small red bell pepper / cut in one inch chunks
  • 1 small zucchini / thickly sliced
  • ½ red onion / quartered and seperated
  • 1 lemon / sliced
  • 2 TB olive oil
  • 1 TB white balsamic vinegar
  • 1 tsp lemon juice
  • 2 garlic cloves / crushed and roughly chopped
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ½ tsp dried basil / or 1 tsp fresh
  • ½ tsp dried thyme / or 1 tsp fresh
  • ½ tsp dried oregano / or 1 tsp fresh
  • salt + pepper
  • 4 pita bread
  • ¼ cup kalamata olives / optional
  • ¼ cup feta cheese / crumbled
Instructions
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.
  2. Prep chicken by splitting the breast in half lengthwise and place on baking sheet.
  3. Prep all veggies and arrange around the chicken on the baking sheet.
  4. Combine olive oil, balsamic vinegar, lemon juice, garlic, spices, and herbs in a small bowl and mix well. Using a brush, spread marinade evenly over chicken and veggies. Arrange lemons over the chicken.
  5. Bake for 20-25 minutes or until chicken reaches 165 degrees and potatoes are cooked through.
  6. While chicken is baking, heat a grill pan or cast iron pan over high heat. Brush pita bread lightly with olive oil and grill 1 minute on each side.
  7. When chicken and veggies are cooked through, top with feta cheese and olives and serve with pita bread.
Recipe by at https://www.adventuregathereat.com/sheet-pan-greek-chicken-with-grilled-pita-bread/