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- 4 boneless, skinless chicken breasts - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Juice of 1 lemon - 3 tablespoons olive oil - Salt and freshly ground black pepper, to taste - 1 large cucumber, diced - 1 pint cherry tomatoes, halved - 1 red onion, thinly sliced - 1 red bell pepper, sliced into strips - ½ cup plain Greek yogurt - 1 garlic clove, minced - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill) - Pinch of salt, for the tzatziki You can swap chicken breasts for thighs if you want extra flavor. Use lemon zest instead of juice for a sharper taste. Greek yogurt can be replaced with sour cream in a pinch. Try zucchini or bell peppers if you can't find fresh ones. Fresh herbs like mint or parsley can replace dill for a twist. Start by gathering your ingredients. In a medium bowl, mix the dried oregano, garlic powder, onion powder, and paprika. Add the juice of one lemon and three tablespoons of olive oil. Season with salt and pepper. Whisk until smooth. This marinade gives the chicken great flavor. Next, add the chicken breasts to the bowl. Make sure each piece is coated well in the marinade. Cover the bowl with plastic wrap. Let the chicken marinate for at least 15 minutes. For best results, marinate it for up to 2 hours in the fridge. This step helps the chicken soak up all the tasty flavors. While the chicken is marinating, let’s prepare the tzatziki sauce. In a small bowl, combine ½ cup of Greek yogurt, one minced garlic clove, and one tablespoon of fresh dill. Add a pinch of salt and stir until mixed. This sauce adds a creamy touch to your meal. Now, take a large sheet pan. Place the marinated chicken in the center. Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and bell pepper strips around the chicken. Drizzle a bit of olive oil over the veggies. Sprinkle with salt and pepper. This arrangement makes for a colorful dish. Preheat your oven to 400°F (200°C). Place the sheet pan in the oven and roast for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies will get tender and slightly caramelized. Once done, take the pan out and let the chicken rest for 5 minutes. Then, slice the chicken and serve it with the roasted veggies and tzatziki sauce. Enjoy a delicious Greek-inspired meal! Roasting the chicken at 400°F (200°C) works great. This heat ensures the chicken cooks evenly. After about 25 to 30 minutes, check if the chicken reaches 165°F (75°C). Use a meat thermometer to be exact. The veggies should look tender and slightly brown. This adds flavor and texture. For a flavorful marinade, use fresh lemon juice. It brightens the dish and adds zing. Don't skip the garlic and spices. They provide depth and warmth. If you have time, let the chicken marinate for up to two hours. This extra time allows flavors to soak in deeply. When serving, arrange the chicken and veggies neatly on a large platter. This makes it look inviting. A sprinkle of fresh dill or a few lemon wedges adds color. Serve the tzatziki sauce in a small bowl on the side. This makes it easy for guests to add as they like. Serve this dish with warm pita bread for a tasty combo. A fresh Greek salad pairs well, adding crunch and flavor. You might also enjoy a glass of white wine, like a crisp Sauvignon Blanc. This will balance the meal and enhance the flavors. {{image_4}} You can swap chicken for other proteins. Try using turkey breasts or pork tenderloin. Both options roast well and take on the flavors of the marinade. If you prefer seafood, shrimp is a great choice. Shrimp cooks quickly, so adjust your roasting time to avoid overcooking. The veggies are versatile. You can use zucchini or asparagus instead of bell peppers. Broccoli florets or snap peas add crunch and color too. Feel free to mix and match based on what you have. Seasonal vegetables like squash can also enhance the dish. Want to change the flavor? Use different spices in the marinade. Try cumin or coriander for a warm twist. For a spicy kick, add red pepper flakes. You can also switch the tzatziki sauce. Use tahini or a yogurt sauce with mint for a unique touch. You can store leftovers in an airtight container. Keep the chicken and veggies together for best taste. They stay fresh for up to three days in the fridge. Make sure the food cools down before sealing it. This helps avoid moisture build-up. To reheat, place leftovers on a baking sheet. Preheat your oven to 350°F (175°C). Heat for about 15-20 minutes or until warmed through. You can also use a microwave. Just cover your dish to keep moisture. Heat in short bursts, checking often. You can freeze the chicken and veggies if you have more than you need. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Then reheat as mentioned above. You should marinate the chicken for at least 15 minutes. This quick time helps the flavors soak in. For even better taste, marinate for up to 2 hours in the fridge. This longer time allows the spices to penetrate the meat deeply. Yes, you can use skin-on chicken. Skin-on chicken adds more flavor and keeps the meat moist. Just keep an eye on cooking time, as it may need a few extra minutes to cook through. You can serve this dish with rice or quinoa for a full meal. A simple green salad pairs well too. Pita bread and hummus also make great sides. They add a nice touch and bring more Greek flavors to the table. Yes, this recipe is great for meal prep. You can cook it all at once and store the leftovers. Divide the chicken and veggies into containers for easy, healthy meals. They will stay fresh in the fridge for up to four days. Absolutely! You can make tzatziki sauce a day ahead. Just store it in the fridge in a sealed container. This gives the flavors time to blend, making it even tastier when you serve it. We explored how to make a delicious Sheet-Pan Greek Chicken. You learned about key ingredients, including chicken, tzatziki sauces, and veggie options. The step-by-step guide helped you prepare and roast your meal perfectly. I shared tips to enhance flavors, improve presentation, and suggested variations for personal taste. Don't forget to check storage tips to save leftovers and enjoy this dish later. Cooking can be fun and easy! Enjoy your tasty creation!

Sheet-Pan Greek Chicken with Tzatziki Veggies

Savor the flavors of the Mediterranean with this Sheet-Pan Greek Chicken with Tzatziki Veggies! Discover how to marinate chicken to perfection and roast colorful veggies for a delicious meal that’s easy to prepare. This one-pan recipe not only saves time on cleanup but also impresses with its vibrant presentation. Click to explore the full recipe and bring a taste of Greece to your dinner table tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Juice of 1 lemon

3 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 large cucumber, diced

1 pint cherry tomatoes, halved

1 red onion, thinly sliced

1 red bell pepper, sliced into strips

½ cup plain Greek yogurt

1 garlic clove, minced

1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)

Pinch of salt, for the tzatziki

Instructions
 

Begin by preheating your oven to 400°F (200°C) to prepare for roasting.

    In a medium bowl, combine the dried oregano, garlic powder, onion powder, paprika, lemon juice, olive oil, salt, and pepper. Whisk these ingredients together to form a flavorful marinade.

      Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover the bowl and allow the chicken to marinate for a minimum of 15 minutes. For enhanced flavor, marinate for up to 2 hours in the refrigerator.

        While the chicken is marinating, prepare the tzatziki veggies. In a large mixing bowl, toss together the diced cucumber, halved cherry tomatoes, sliced red onion, and bell pepper strips until evenly distributed.

          In a separate small bowl, make the tzatziki sauce by combining the Greek yogurt, minced garlic, chopped dill, and a pinch of salt. Stir until all ingredients are well incorporated.

            On a large sheet pan, arrange the marinated chicken breasts in the center. Surround the chicken with the prepared vegetables, drizzling them with a little olive oil and seasoning everything with salt and pepper to taste.

              Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 75°C) and the vegetables are tender with slight caramelization.

                Once roasted, remove the pan from the oven and let the chicken rest for 5 minutes before slicing it into thick pieces.

                  Serve the chicken breasts topped with a generous dollop of tzatziki sauce and the roasted veggies alongside.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Create an inviting display by arranging the chicken and veggies on a large serving platter. Garnish with fresh dill or lemon wedges for a pop of color. Present the tzatziki sauce in a charming small bowl on the side, perfect for dipping or drizzling.