My sheet pan Greek chicken recipe is easy, healthy, and perfect for weeknight dinners or meal prep! I start with a simple Greek-inspired marinade to add extra flavor to fast-cooking chicken tenders. Then I roast a pan full of colorful, nutritious veggies along with protein-packed chickpeas and briny Kalamata olives, and the chicken right on top.
Greek Marinated Chicken Tenders with Chickpeas and Vegetables
I can always count on a sheet pan chicken and veggies combo when I need a healthy dinner idea without stress. One pan and less than 10 ingredients leads to a delicious meal that checks all the boxes — what’s not to love? This Greek chicken and chickpeas recipe is my latest sheet pan meal, and it’s definitely a keeper!
After using chicken tenders for my one pan chicken and squash last fall, I knew they were the secret to get everything to cook up at the same rate. Lemon, garlic, olive oil, and some herbs create a quick chicken marinade that makes all the difference — even with a short marinade time! I added tomatoes, bell peppers, red onion, chickpeas, and olives into the mix for the full Mediterranean experience, and it creates the perfect mix of textures and flavors for this one pan chicken dinner.
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This one pan Mediterranean dinner is perfect for meal prep!
My kids loved these juicy chicken tenders, but I really made this recipe for me. The combo of Greek chicken, chickpeas, and fresh veggies was so easy to throw together for meal prep. It’s the most delicious, protein-packed lunch!
Sheet Pan Greek Chicken and Chickpeas Recipe
Equipment
- Baking Sheet
Ingredients
- 4 tablespoons olive oil (divided)
- 1 lemon (juiced)
- 3 cloves garlic (grated)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1½ teaspoons kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
- 2 pounds boneless, skinless chicken tenders (*)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 medium red onion (cut into 1-inch pieces)
- 1 pint cherry tomatoes (or grape tomatoes)
- 15 ounces canned chickpeas (drained and rinsed**)
- ¾ cup kalamata olives (pitted***)
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together 3 tablespoons olive oil, the lemon juice, garlic, oregano, thyme, 1 teaspoon salt, and ½ teaspoon black pepper.3 tablespoons olive oil, 1 lemon, 3 cloves garlic, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoons kosher salt, 0.5 teaspoon ground black pepper
- Add the chicken tenders and toss to coat. Let marinate while you prepare the vegetables.2 pounds boneless, skinless chicken tenders
- In a separate large bowl, combine the bell pepper, red onion, and cherry tomatoes. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining salt and pepper. Toss to coat.1 tablespoons olive oil, 0.5 teaspoons kosher salt, 1 red bell pepper, 1 medium red onion, 1 pint cherry tomatoes, 0.5 teaspoon ground black pepper
- Spread into an even layer on the prepared baking sheet. Roast for 10 minutes.
- Remove the pan from the oven and stir in the chickpeas and olives.15 ounces canned chickpeas, ¾ cup kalamata olives
- Arrange the chicken tenders over the vegetables in a single layer and return to the oven. Bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Serve hot straight from the sheet pan, or transfer to a serving platter, if desired.
Notes
- This recipe yields about 4-6 servings. You can use 1 1/2 to 2 pounds of chicken, and portion as you like.
- I recommend using parchment paper for easy clean up. If you don’t have any, be sure to give the pan a good coating of olive oil.
- Chop and store veggies up to 2 days in advance to help cut down on prep time.
- Don’t crowd the pan while roasting, or you’ll end up with some softer pieces that didn’t get enough hot air. Leave space between veggies, and use 2 sheet pans if needed.
- You can swap out the veggies as needed. Zucchini, eggplant, or mushrooms work well.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Keep marinating brief. My quick Greek-inspired marinade works wonders on chicken in minutes! Lemon juice is very acidic, so letting the chicken tenders marinate for 15-30 minutes while you prep and roast the vegetables is plenty of time. Extended marinating may lead to mushy chicken.
- Roast vegetables first. Chicken tenders cook fast, so be sure to give the vegetables a 10 minute head start. Once they’ve spent some time in the oven, add the chicken, chickpeas, and olives, and everything will finish roasting at the same time.
- Crisp up the chickpeas. I like the simple, tender texture of the chickpeas in this one pan meal. But if you prefer a crispier chickpea, be sure to pat them completely dry after rinsing. You can also throw them in the pan while the vegetables roast, and this will make them ultra-crispy!
How to Make Greek Chicken Sheet Pan Meal Step by Step
Prep: Preheat the oven to 425°F. Then line a large rimmed baking sheet with parchment paper. This really helps with clean up! Juice 1 whole lemon; grate the garlic; cut the bell pepper and onion into 1-inch pieces; then drain and rinse the chickpeas.
Marinate the Chicken: In a large bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, 3 grated cloves of garlic, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Then add 2 pounds of boneless, skinless chicken tenders to the Greek marinade, and toss to coat. Let it marinate while you prepare the vegetables.
Roast the Veggies: In another large bowl, combine 1 chopped red bell pepper, 1 chopped red onion, and 1 pint of cherry tomatoes. Then drizzle the veggies with the remaining 1 tablespoon of olive oil, and season with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper. Toss to coat, then spread everything on the prepared baking sheet, in an even layer. Roast for 10 minutes.
Roast the Chicken: Remove the pan from the oven, then stir in 15 ounces of drained and rinsed chickpeas, and ¾ cup of pitted Kalamata olives. Arrange the marinated chicken tenders over the vegetables, and return the pan to the oven. Bake for 15-18 minutes; or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Serve: Serve Greek chicken, chickpeas, and vegetables while hot, straight from the sheet pan. Or let everything cool slightly before portioning into meal prep containers. This is a full meal as it is, but I also like to add a grain (like couscous, quinoa, or orzo) to stretch the meal. It also pairs well with a cucumber and tomato salad, feta, fresh herbs, and tzatziki!
How to Store, Freeze, and Reheat
Let sheet pan greek chicken and vegetables cool before storing in airtight containers. Everything can be stored together in the same container. Keep in the refrigerator for up to 4 days, or in the freezer for up to 3 months. For best results, reheat in a 350°F oven until warmed through. For convenience, reheat in a microwave in 30-second increments, until warmed through.
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