Sheet Pan Greek Chicken

Greek yogurt

🥗Healthier: strained yogurt

💰Cheaper: sour cream

Strained yogurt offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

red onions

🥗Healthier: shallots

💰Cheaper: white onions

Shallots add a milder flavor, while white onions are often less expensive.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: pork tenderloin

Thighs are juicier and pork tenderloin is often cheaper.

In a small bowl, whisk together the marinade ingredients (Greek yogurt, lemon juice, garlic, thyme, and pepper).

Put the marinade in a large resealable plastic bag or glass bowl. Add the chicken, turning to coat, and refrigerate for 4 to 24 hours.

Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray with cooking spray.

In a small bowl, stir together the oregano, pepper, and garlic powder.

Arrange the tomatoes, bell pepper, red onion, and lemon wedges on half the pan. Drizzle with 1 teaspoon of olive oil.

Remove the chicken from the marinade, discarding any remaining marinade, and place the chicken on the other half of the pan. Sprinkle the oregano mixture over the chicken.

Bake for 20 minutes, or until the chicken is no longer pink in the center and the vegetables are soft.

Prepare the couscous according to package directions, omitting salt and oil. Fluff with a fork and stir in olives, parsley, and feta. Drizzle with remaining olive oil.

Spoon the couscous onto plates and place the chicken and vegetables on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens