This recipe for Greek sheet pan chicken includes easy prep instructions for a flavorful dinner, with chickpeas and lemon.
When I was a little girl, my dad would make this Greek chicken every once in awhile that I absolutely loved. It was loaded with lemons, garlic, and maybe a little bit of butter. 🙂 It was fabulous! Today's recipe is inspired by that dish.
I hit a lot of the same flavors with this sheet pan Greek chicken. You'll find bold Greek flavors throughout - garlic, lemon, hearty chickpeas, and even a little feta to complement it at the end.
I served this one on pitas with lettuce and tzatziki sauce - it's the perfect filling meal if you're on the run. It travels really well - just fill the pitas and wrap up to go if needed. You can also totally make this one low(er) carb by omitting the pita and just serving as a salad.
Here's how this sheet pan dinners series works...
A few summers ago, I shared a collection of sheet pan meals. The week after I share the last one, I posted a full sheet pan meal prep session with all of these meals and more - prep them all in one day for weeks of easy dinners!
A few simple tips...
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- Aluminum foil is your friend! I line my cookie sheets in aluminum foil before putting the meal on to cook each time. Makes clean-up a breeze. I also recommend lightly spraying your aluminum foil with a non-stick spray before adding the meal.
- Aluminum foil is also helpful to guard against drips in your oven. Most of these frozen meals will be melting off a good bit of condensation when cooking - that can sometimes make for a messy oven (and lots of smoke). To prevent this, use a baking sheet with a ½-1" lip around the edge. If you don't have that, fold the edges of your aluminum foil up to make a lip - that helps!
- These bag openers are a must-have for prepping these freezer meals. It holds your freezer bag open to make meal assembly so much easier. I normally freeze my meals in these containers for Instant Pot meals, but for storage purposes, gallon freezer bags were my choice for this boot camp - it makes freezer storage much easier.
- I normally try to put my freezer meals in the fridge the morning of serve day to allow for a little bit of thawing. This allows any ingredients frozen together to break apart and for the meal to cook evenly. If you choose not to do this (and are cooking the meal straight from your freezer), I'd recommend adding 15-20 minutes to your cook time - definitely keep an eye on your meal once the recommend cook time below is over.
(Don’t forget to label your meal – here’s a free printable for that!)
You can also download a recipe card for this meal here.
You can now check out the full collection of sheet pan meals, made into one big freezer meal boot camp.
Sheet Pan Greek Chicken
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Ingredients
Ingredient List 1: If freezing these sheet pan dinners, put the following in your freezer bag:
- 1 lb boneless skinless chicken breasts sliced
- 1 lemon sliced
- 1 lemon juice
- 15.5 oz canned chickpeas drained
- 2 tablespoon Greek seasoning
- ½ cup Greek marinade/ dressing
Ingredients Needed For Serve Day:
- 1 pack pita pockets
- 1 bottle tzatziki sauce
- 1 head romaine lettuce
- 3 oz feta cheese
Instructions
(If Prepping From Frozen) On Serve Day…
- Allow your meal to gently thaw in the fridge for 6-8 hours before cooking (if skipping this step, add 15-20 supervised minutes to the cooking time).
- Line your sheet pan with aluminum foil for easy clean-up.
- Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
- Bake at 400 degrees for 50-55 minutes.
- While meal cooks, chop lettuce.
- Serve chicken mixture in pita pockets with lettuce, sauce, and feta.
(If Prepping From Fresh) On Serve Day…
- Line your sheet pan with aluminum foil for easy clean-up.
- Place first 6 ingredients (in a single layer) on lined cookie sheet. Spread as thinly as possible.
- Bake at 400 degrees for 40-45 minutes.
- While meal cooks, chop lettuce.
- Serve chicken mixture in pita pockets with lettuce, sauce, and feta.
