Description
Bright and flavorful sheet-pan chicken souvlaki made with lemon, garlic, oregano, and roasted vegetables. This easy one pan Mediterranean dinner is perfect for busy weeknights.
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken breasts, cut into chunks
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 large red onion, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
Instructions
- Preheat oven to 425°F.
- In a large bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and black pepper.
- Add chicken and toss to coat. Marinate for at least 20 minutes if time allows.
- Spread chicken and sliced vegetables evenly on a large sheet pan.
- Roast for 20 to 25 minutes until chicken reaches 165°F and vegetables are tender.
- Broil for 2 to 3 minutes for light char if desired.
- Serve warm.
Notes
- Do not overcrowd the pan.
- Marinate longer for deeper flavor.
- Use two pans if doubling the recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg