Greek Sheet Pan Chicken & Veggies
September has been a weird month. We came back from a Labor Day weekend away in Sanibel and dove right into Hurricane Irma panic. After a week of high levels of anxiety and uncertainty, an unexpected week off work, and a night spent in the bathroom waiting out the storm, this past week life finally seemed to be getting somewhat back to normal. Thankfully we never lost power and had no damage to our home so it was a lot easier to return to our usual routine.
I can't tell you how happy I was to also return to cooking this past week. While stressing over the storm I had zero appetite so I barely cooked or ate anything all week. I was happy to have my appetite back and to be able to try out some new recipes.
First on the list was this Greek chicken and veggies. I've never tried a sheet pan dinner before, but The Recipe Redux is always challenging me to try new things. I'm not sure why I never tried one before since it's so easy to just add everything to a sheet pan and cook it all together all at the same time.
I've also shared my love of Greek food before. Anything dipped in tzatziki is always a winner for me, and this is no different. The veggies and chicken were all loaded with seasonings, making for a tasty, colorful and healthy bowl.
Greek Sheet Pan Chicken & Veggies
- 2 chicken breasts
- 2 c. fingerling potatoes, cubed
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 1 cup chick peas
- 3 tsp. dried oregano
- 2 tsp. paprika
- 2 tsp. cumin
- 1 tsp garlic powder
- olive oil
- Preheat your oven to 400 degrees and line a baking sheet with foil.
- Combine the dried oregano, paprika, cumin and garlic powder.
- Sprinkle half of the seasoning on the chicken and place on the baking sheet.
- Coat your veggies in a light drizzle of olive oil and mix with the remaining seasoning.
- Add the veggies to the baking sheet.
- Bake for 15 minutes, flip the chicken, and bake for an additional 5 minutes.
*Serve with optional tzatziki.
