Sheet Pan Greek Chicken and Chickpeas Recipe

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Sheet Pan Greek Chicken and Chickpeas Recipe

This flavorful Greek-inspired sheet pan meal features juicy lemon and herb marinated chicken tenders roasted with chickpeas, olives, and healthy Mediterranean veggies.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Servings:

Calories: 379kcal

Author: Becky Hardin

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

*Chicken tenders cook fast so they're great for sheet pan meals. You can use boneless, skinless chicken breasts cut into 1-inch strips instead.

**Canned chickpeas are the most convenient, but you can swap them for dried chickpeas. Use about 1 1/2 cups cooked chickpeas.

***Look for pitted olives packed in brine rather than canned for the best flavor. Castelvetrano olives create a milder, buttery variation.

Becky's Top Tips:

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.

Storage: Store greek chicken and veggies in an airtight container, in the fridge for up to 4 days, or in the freezer for up to 3 months.

Nutrition