EASY Greek Sheet Pan Chicken with Greek Yogurt Tzatziki

Greek yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: sour cream

Low-fat yogurt reduces calories while maintaining creaminess.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken

Chicken breasts are leaner, while bone-in chicken can be more economical.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits but can be less expensive.

Add 3 tablespoons of light olive oil to a bowl.

Add 3 tablespoons of fresh lemon juice to the bowl.

Add 6 bone-in skin-on chicken thighs to the marinade and set aside.

Slice 1 zucchini and 1 yellow zucchini into half circles.

Cut 1/2 cup of asparagus spears and slice 1/2 red onion, leaving the ends intact.

Slice 1 lemon and mince 4 cloves of garlic.

In a bowl, add 3 teaspoons of light olive oil, 4 cloves of minced garlic, 1 tablespoon of oregano, 1 teaspoon of thyme, 1 teaspoon of salt, and black pepper.

Mix the vegetable seasonings together and add the zucchini, red onion, and 1 cup of cherry or grape tomatoes.

Spread the vegetables in a sheet pan sprayed with avocado oil.

Season the chicken thighs with sea salt, garlic powder, paprika, and oregano, then place them on the sheet pan with the vegetables.

Bake in a 425°F oven for 25 minutes.

After 25 minutes, add the asparagus and lemon slices to the pan and sprinkle in kalamata olives.

Return the pan to the oven for another 15 minutes or until the chicken reaches 165°F.

Sprinkle feta cheese over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens