Greek Chicken Sheet Pan Dinner with Green Beans and Feta! This Mediterranean-inspired dish will have your mouth watering… with garlic, green beans, diced tomatoes, baby yellow potatoes, lemon juice and feta cheese.
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What are your thoughts on sheet pan dinners?🤔
You know – throwing a bunch of meat and veggies on a baking sheet, roasting, aaaand you’re done.I for one am a fan.👌 I love the idea of putting a bunch of stuff on ONE pan, tossing it in the oven for some hands-off cooking, and then enjoying a delicious meal.✨
A no-fuss, stress-free dinner that cooks itself? Sign me up!✍️ It’s really quite easy, and your possibilities are endless.
In theory this sheet pan concept is wonderful. But the execution requires a little bit of fore thought. Our friends over at food52 gave us some tips about sheet pan dinners to get us started. Here are some of their thoughts - and mine - on how to make sure your sheet pan dinner is amazing:
Timing Is Everything: You have to determine the cook time for each ingredient that you’re roasting and either add or remove them from the pan at the appropriate time.
Consistent Size Will Help. Your veggies should all be cut into similar-sized pieces so they cook as evenly as possible.
Choose Your Protein First. Think cuts of meat that don’t require braising. There are so many options…
- Any cut of chicken, really: bone-in, boneless, skinless – whatever.
- Pork chops, loins, or tenderloins could be great options.
- Some cuts of beef such as flank steak, sirloin tips, or ground beef rolled into meatballs or cigar shapes.
- Fish is also a good protein for a sheet pan dinner. Whether it’s a whole fish, salmon filets, or swordfish steaks, they all will come out swimmingly.
- Even some Italian sausage or bratwurst could be a nice addition!
… Then Choose Your Veggies. Once you have your protein, pick some veggies that will pair well. You can play it safe with some peppers, onions, and broccoli, or go little crazy and add some fennel, parsnips and beets. Any type of veggie you would typically roast can make a delicious one-pan meal.
Think Themes. Sometimes a theme can help you pull it all together. Here are just a few examples:
- Asian: Salmon filets brushed with a soy/lime/ginger glaze, with a medley of veggies like bok choy, carrots, colorful peppers, and snowpeas.🌱🐟
- German: Bratwurst with cabbage wedges, carrots and potatoes. Throw in a touch of dark lager with a little apple cider vinegar, and your crew will be saying “danke” all night long.🍺
- Italian: Chicken thighs with white wine and a little rosemary, garlic cloves, hot peppers, olives, and cherry tomatoes. Mmm buon appetite!🇮🇹
- And how ‘bout some good ole’ red/white and blue Pork Chops and Applesauce?🇺🇸 Ok, so maybe not applesauce but don’t be afraid to add a little fruit into the mix... think apple wedges, dried cranberries, pork chops and sweet potatoes. YUM! A little sage, and apple cider vinegar would take this over the top.🙌 Hola!✌️
And TODAY we’re going Mediterranean with this Greek Chicken Sheet Pan Dinner with Green Beans and Feta!🇬🇷 It has tender chicken breasts marinated in lemon, garlic, and paprika. Alongside some baby yellow potatoes and garlicky green beans, diced tomatoes with onions, Kalamata olives, and feta.👏👏
Is your mouth watering?? Mine definitely is!😋
You start by cutting each boneless skinless chicken breast into about 4-5 equal sized pieces. Then in a large bowl add the chicken, freshly squeezed juice from one lemon, minced garlic cloves, salt, pepper, paprika, and olive oil. Let that sit while you prepare your veggies.
Rinse your beans and snip off the end with the hard nub/stem (the other end should have a dainty little tail that is soft and thin, and doesn’t need to be removed.) Place the beans in another large bowl.
Chop up one large yellow onion, rinse (and scrub if needed) 1 pound of baby potatoes, and add them to the beans.
Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil. Pour it onto a large baking sheet, add the chicken pieces spaced evenly throughout the pan, a few lemon slices, 4 thinly sliced garlic cloves, a dozen or so pitted Kalamata olives, and roast at 450 degrees for 20 minutes on a large baking sheet.
Sprinkle with 4 ounces of crumbled feta cheese (preferably sheep or goat’s milk) around the pan and continue to cook for 5 more minutes or until the chicken reads 165 degrees on your handy digital meat thermometer.
Then prepare yourself for lots of ooh’s and ahh’s as the family devours this super-flavorful, hearty meal.🌟
I know you’re gonna love this Greek Chicken Sheet Pan Dinner with Green Beans and Feta, and hopefully you'll be inspired to invent your own sheet pan dinner creation.💙 Enjoy!!
Want some more ideas on the topic? Here are a few of my favorite sheet pan dinners:
- Oktoberfest Sheet Pan Brats
- Chicken Broccoli Sweet Potato Sheet Pan Dinner
- Jamaican Chicken Sheet Pan Dinner
- Sheet Pan Chicken Broccoli & Bell Peppers
- Sheet Pan Steak and Veggies
- Mustard Salmon Sheet Pan Dinner
Greek Chicken Sheet Pan Dinner with Green Beans and Feta
This Mediterranean-inspired dish will have your mouth watering…
- 1 pound baby Dutch yellow potatoes, (the smaller size the better)
- 1 pound green beans
- 1 15-ounce can petite diced tomatoes
- 2 pounds chicken breasts
- 2 ½ lemons (1 ½ juiced, and 1 sliced)
- 8 cloves garlic (4 minced, and 4 sliced)
- 2 teaspoons salt & pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 ounces feta cheese (sheep or goat's milk preferred)
- 1 large onion
- 2 tablespoons fresh oregano (or 1 ½ teaspoons dried)
- 2 tablespoons fresh parsley (plus more for garnish)
- 12 pitted Kalamata olives
- Preheat oven to 450 degrees.
- Cut each chicken breast into 4-5 even-sized strips.
- In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, and 2 tablespoons olive oil. Mix together well and set bowl aside while you prepare the veggies.
- Rinse beans, snip off the end with the hard nub/stem, and place them in another large bowl. The other end should have a dainty little tail that is soft and thin and doesn’t need to be removed.
- Chop one large yellow onion and add to the beans.
- Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.
- Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, parsley, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil. Pour the mixture onto a large baking sheet, add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450 degrees for 20 minutes.
- Pull the pan out from the oven but don't remove. Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees with a meat thermometer.
- Serve while it's hot and garnish with chopped parsley.
I used a non-stick 12x17 baking sheet pan. Depending on the pan you use you may want to line it with parchment paper or tin foil.
Serving Size6 oz chicken plus veggies
Amount Per Serving Calories 450Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 145mgSodium 809mgCarbohydrates 34gFiber 8gSugar 8gProtein 40g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Could you use sun dried tomatoes instead of the can tomatoes as well as some of the oil.
Hi Karen we wouldn't recommend that substitution because you also want the liquid from the canned tomatoes to help all the flavors marry when you mix them together before baking. However, if you do try it please let us know how it turns out! 🙂
Agree with what a lot of people said about the potatoes. I actually had made some rice for my kids and I push the potatoes to the side and added rice to my chicken and beans and it was delicious! Next time I think I may just leave out the pototoes add extra veggie and mix it with rice.
I'm so glad you enjoyed it, Kristen! I just made this recipe last week and it turned out perfect for me as written in the recipe card. I think the addition of rice would be a delicious. I love that you changed it up and made the recipe your own. Take care!
We love it! Have made it multiple times. 20 min is long enough for the chicken but not the veggies. I’ve been sticking the veggies in the oven for like 10 min while I prep the chicken, then stick the chicken on top. Thanks!
Hey Susie, thanks so much! It's my pleasure! I'm curious are the veggies still a little al dente? I do love a crispy green bean but not everyone does. I LOVE the flavors of this dish and it's so great for meal prepping! Thanks for stopping by to share your feedback!
We really liked the flavors, but 20 minutes was not even close to the total time me it took to adequately cook this dish.
Hi PJ, thanks for the feedback. In the past several months I've lived in three different homes and have realized all three ovens cooked things differently. I can assure you when I created the recipe the cook temp and time were tested and were as stated in the recipe card. Sorry to hear it took longer than the recipe indicated. I'll put it on my list to test again. Thanks!
So simple yet so delicious!
I do not see paprika or kalamata olives in the list of ingredients! How much paprika?
Hi Eileen, great catch! We updated the recipe to show the paprika (1 teaspoon!) and a dozen Kalamatas. I'm so glad you are trying out this recipe, I hope you love it!
I am making this tonight. When do you add the oregano? Hope this is as good as looks!
Hi Erika, thanks so much! You add the oregano and parsley into the veggies the same time you add the tomatoes. I hope you enjoy it as much as we do!