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Sheet Pan Greek Chicken with Kalamata Olives and Roasted Tomatoes

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Sheet Pan Greek Chicken with Kalamata Olives and Roasted Tomatoes

This fuss-free sheet pan chicken is a blend of flavors including tangy lemon, zesty garlic, and aromatic herbs. Each bite of tender chicken and colorful vegetables will transport you to the Greek Isles with its authentic flavors.

Ingredients

Servings  4   Serving Size   3 ounces chicken plus 1/2 cup couscous and 1/2 cup vegetables

Marinade

  • 1 cup fat-free, plain Greek yogurt
  • Juice of 1 medium lemon
  • 6 medium garlic cloves (minced)
  • 3 sprigs fresh thyme (stems discarded) OR
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper

*******************

  • 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded, flattened to 1/4-inch thickness
  • Cooking spray
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano, crumbled, and 1 1/2 teaspoons fresh or 1/2 teaspoon dried oregano, crumbled, divided use
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 pint grape tomatoes or cherry tomatoes (halved)
  • 1 medium bell pepper (cut into thin slices)
  • 1 medium red onion (halved, cut into thin slices)
  • 1 medium lemon (cut into 4 wedges)
  • 1 teaspoon olive oil (extra-virgin preferred) and 1 teaspoon olive oil (extra-virgin preferred divided use
  • 1/2 cup uncooked couscous (whole-wheat preferred)
  • 12 pitted kalamata olives (finely chopped)
  • 1/4 cup finely chopped, fresh parsley
  • 1 ounce fat-free feta cheese (crumbled)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the marinade ingredients. Put the marinade in a large resealable plastic bag or glass bowl. Add the chicken, turning to coat. Refrigerate for 4 to 24 hours. (For best flavor, let stand overnight.)
  2. Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray a baking sheet with cooking spray.
  3. Meanwhile, in a small bowl, stir together the oregano, pepper, and garlic powder.
  4. Arrange the tomatoes, bell pepper, red onion, and lemon wedges in a single layer on half the pan. Drizzle with 1 teaspoon oil.
  5. Remove the chicken from the marinade, leaving what clings to the chicken. Discard any remaining marinade. Place the chicken on the other half of the pan. Sprinkle the oregano mixture over the chicken.
  6. Bake for 20 minutes, or until the chicken is no longer pink in the center, the red onion is soft, and the tomatoes are bursting.
  7. Meanwhile, prepare the couscous using the package directions, omitting the salt and oil. Fluff with a fork. Stir in the olives, parsley, and remaining 1/2 teaspoon oregano. Gently stir in the feta. Drizzle with the remaining 1 teaspoon oil.
  8. Spoon the couscous onto plates. Place the chicken and vegetables on the couscous.

Nutrition Facts

Sheet Pan Greek Chicken with Kalamata Olives and Roasted Tomatoes
CaloriesCalories
355 Per Serving
ProteinProtein
33g Per Serving
FiberFiber
7g Per Serving

Nutrition Facts

Calories 355
Total Fat 9.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 17.5 g
Cholesterol 83 mg
Sodium 356 mg
Total Carbohydrate 36 g
Dietary Fiber 7 g
Sugars 6 g
Added Sugars 0 g
Protein 33 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

 
This fuss-free sheet pan chicken is a blend of flavors including tangy lemon, zesty garlic, and aromatic herbs. Each bite of tender chicken and colorful vegetables will transport you to the Greek Isles with its authentic flavors.

Nutrition Facts

Sheet Pan Greek Chicken with Kalamata Olives and Roasted Tomatoes
CaloriesCalories
355 Per Serving
ProteinProtein
33g Per Serving
FiberFiber
7g Per Serving
×
Calories 355
Total Fat 9.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 17.5 g
Cholesterol 83 mg
Sodium 356 mg
Total Carbohydrate 36 g
Dietary Fiber 7 g
Sugars 6 g
Added Sugars 0 g
Protein 33 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

Ingredients

Servings  4   Serving Size   3 ounces chicken plus 1/2 cup couscous and 1/2 cup vegetables

Marinade

  • 1 cup fat-free, plain Greek yogurt
  • Juice of 1 medium lemon
  • 6 medium garlic cloves (minced)
  • 3 sprigs fresh thyme (stems discarded) OR
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper

*******************

  • 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded, flattened to 1/4-inch thickness
  • Cooking spray
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano, crumbled, and 1 1/2 teaspoons fresh or 1/2 teaspoon dried oregano, crumbled, divided use
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 pint grape tomatoes or cherry tomatoes (halved)
  • 1 medium bell pepper (cut into thin slices)
  • 1 medium red onion (halved, cut into thin slices)
  • 1 medium lemon (cut into 4 wedges)
  • 1 teaspoon olive oil (extra-virgin preferred) and 1 teaspoon olive oil (extra-virgin preferred divided use
  • 1/2 cup uncooked couscous (whole-wheat preferred)
  • 12 pitted kalamata olives (finely chopped)
  • 1/4 cup finely chopped, fresh parsley
  • 1 ounce fat-free feta cheese (crumbled)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together the marinade ingredients. Put the marinade in a large resealable plastic bag or glass bowl. Add the chicken, turning to coat. Refrigerate for 4 to 24 hours. (For best flavor, let stand overnight.)
  2. Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray a baking sheet with cooking spray.
  3. Meanwhile, in a small bowl, stir together the oregano, pepper, and garlic powder.
  4. Arrange the tomatoes, bell pepper, red onion, and lemon wedges in a single layer on half the pan. Drizzle with 1 teaspoon oil.
  5. Remove the chicken from the marinade, leaving what clings to the chicken. Discard any remaining marinade. Place the chicken on the other half of the pan. Sprinkle the oregano mixture over the chicken.
  6. Bake for 20 minutes, or until the chicken is no longer pink in the center, the red onion is soft, and the tomatoes are bursting.
  7. Meanwhile, prepare the couscous using the package directions, omitting the salt and oil. Fluff with a fork. Stir in the olives, parsley, and remaining 1/2 teaspoon oregano. Gently stir in the feta. Drizzle with the remaining 1 teaspoon oil.
  8. Spoon the couscous onto plates. Place the chicken and vegetables on the couscous.
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This recipe is adapted with permission from The New American Heart Association Cookbook, Centennial Edition. Copyright ©2024 by the American Heart Association. Published by Rodale Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

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