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Recipes / 45-Minute Dinners / Greek Chicken and Chickpea Sheet Pan Dinner

35-minute dinner

Greek Chicken and Chickpea Sheet Pan Dinner

Lemon-oregano chicken, chickpeas, zucchini, peppers, and feta roast together for a colorful 35-minute dinner with an estimated 31 grams of protein per serving.

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Greek chicken and chickpea sheet pan dinner with zucchini, peppers, red onion, lemon, and feta
Total time
35 min
Serves
6
Est. protein
31g

Why this one is weeknight-friendly

Everything roasts on one pan, and cutting the chicken into bite-size pieces keeps the cooking time short. Chickpeas make the meal more filling without adding another cooking step.

A few helpful tips

Pat the chickpeas dry so they roast instead of steam. Spread the ingredients out, using two pans if your sheet pan is crowded.

Easy swaps

Yellow squash can replace zucchini. Goat cheese can stand in for feta, or the cheese can be omitted for a dairy-free meal.

Save the leftovers

Refrigerate for up to 3–4 days. Reheat the chicken mixture to 165°F and add fresh lemon juice after warming.

The recipe

Greek Chicken and Chickpea Sheet Pan Dinner

15 min prep · 20 min cook

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
  • 2 medium zucchini, cut into half-moons
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, zested and juiced
  • 1/2 cup crumbled feta cheese

Contains: Milk

Instructions

  1. Heat the oven to 425°F. Place the chicken, chickpeas, zucchini, bell pepper, and red onion on a large rimmed sheet pan.
  2. Whisk the olive oil, oregano, garlic powder, salt, black pepper, lemon zest, and lemon juice together. Pour over the chicken and vegetables and toss until evenly coated.
  3. Spread everything into a single layer. Roast for 18–20 minutes, stirring halfway through, until the chicken reaches 165°F and the vegetables are tender.
  4. Sprinkle with feta and serve.

Food safety: Cook chicken to 165°F. Wash hands and sanitize surfaces after handling raw poultry.

About the protein estimate31g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.