Golden, garlicky, and irresistibly succulent, this sheet pan stunner takes Greek chicken to a whole new level!
Of all my favorite ways to make chicken, Greek-inspired chicken is in the TOPS of the charts. Simple yet flavorful, with garlic, lemon, and lots of olive oil, it’s as healthy as it is delicious. And, combined on a sheet pan with marinated artichokes, bursting cherry tomatoes, and sweet bell peppers, each ingredient brings out the flavor of the others, creating a veritable symphony for your tastebuds!
My favorite part is the easy tzatziki sauce. It adds an irresistible creaminess and a tangy kick, pulling this mouthwatering array of roasted veggies, chicken, and herbs together to make it the show stopping main course it is.
You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!
Here’s how you’ll make my Sheet Pan Greek Chicken with Tzatziki Sauce:
- Preheat oven to 400 F.
- Cut chicken into tenders, trimming any fat.
- Combine 2 tbsp. avocado oil, 3 cloves minced garlic, minced shallot, paprika, 1 tsp. salt and 1 tsp. pepper in a bowl, then add chicken.
- Let marinate in fridge for at least 30 minutes.
- To make the tzatziki, grate 1/2 cucumber onto a clean kitchen towel, then squeeze out excess water.
- Add shredded cucumber to a bowl, then mix in Greek yogurt, 1 clove minced garlic, and 1 tsp. each of salt and pepper.
- Arrange marinated artichoke hearts, bell pepper strips, and cherry tomatoes on a sheet pan lined with foil. Drizzle on 1 tbsp. of avocado oil and toss. Arrange marinated chicken tenders over veggies.
- Bake sheet pan in oven for 15-20 minutes or until chicken is cooked through.
- Top with dollops of tzatziki and fresh basil, serve with warmed pita bread on the side.
- PRO TIP: Take a pita and slice it into strips. Toss the strips in some of the oil from the marinated artichoke hearts and place onto another sheet pan. Crisp in oven for 10 minutes while the chicken bakes. Add the strips to the chicken pan before serving.
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Sheet Pan Greek Chicken with Creamy Tzatziki
Ingredients
For the chicken
- 2 boneless, skinless chicken breasts
- 4 tbsp avocado oil
- 3 cloves garlic minced
- 1 small shallot minced
- 2 tsp paprika
- 1 tsp kosher salt
- 1 tsp pepper
- juice of one lemon
For the sheet pan
- 1 cup marinated artichoke hearts quartered
- 1 pint cherry tomatoes
- 2 red bell peppers sliced into strips
- fresh basil leaves
- pita bread optional
For the tzatziki
- 1 cup greek yogurt
- 1/2 english cucumber
- 1 clove garlic
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
For the chicken
- Preheat oven to 400 F.
- Cut chicken into tenders, trimming any fat.
- Combine 2 tbsp. avocado oil, 3 cloves minced garlic, minced shallot, paprika, 1 tsp. salt and 1 tsp. pepper in a bowl, then add chicken.
- Marinate for at least 30 minutes in the fridge.
For the tzatziki
- Grate 1/2 cucumber onto a clean kitchen towel, then squeeze out excess water.
- Add shredded cucumber to a bowl, then mix in Greek yogurt, 1 clove minced garlic, and 1/2 tsp. each of salt and pepper.
- If sauce is thicker, thin by stirring in a tbsp. of water at a time.
For the sheet pan
- Arrange marinated artichoke hearts, bell pepper strips, and whole cherry tomatoes on a sheet pan lined with foil.
- Drizzle on 1 tbsp. of avocado oil and toss.
- Arrange marinated chicken tenders over the veggies.
- Bake sheet pan in oven for 15-20 minutes or until chicken is cooked though. Top with dollops of tzatziki and fresh basil, serve with warmed pita bread on the side, and enjoy!
Pro Tip!
- Take a pita and slice it into strips. Toss the strips in some of the oil from the marinated artichoke hearts and place onto another sheet pan. Crisp in oven for 10 minutes while the chicken bakes, then add the strips to the chicken pan before serving!