Your Weeknight Hero: Effortless Sheet-Pan Chicken Souvlaki
Life gets busy, but that doesn’t mean your meals have to be boring or complicated. In fact, some of the most satisfying dishes are the ones that deliver maximum flavor with minimal fuss. And today, we’re talking about one of our all-time favorites: Sheet-Pan Chicken Souvlaki.
Forget the skewers if you want (though they do look pretty!), and definitely forget about a pile of dishes. This recipe brings all the vibrant, zesty flavors of traditional Greek souvlaki to one humble sheet pan, making it your new go-to for a healthy, delicious, and incredibly easy weeknight dinner.
What Makes This Recipe So Irresistible?
- Flavor Explosion: The marinade is where the magic happens! Fresh lemon, garlic, red wine vinegar, and a generous blend of oregano and thyme infuse the chicken with that authentic Greek taste we all crave.
- Effortless Cleanup: The best part of any sheet-pan meal? One pan, one-and-done! Line it with parchment paper, and cleanup is practically non-existent.
- Customizable Veggies: We’re talking bell peppers, red onion, and juicy cherry tomatoes, but feel free to add your favorites like zucchini, mushrooms, or even some sturdy broccoli florets.
- Healthy & Wholesome: Lean chicken breast combined with a rainbow of roasted vegetables makes for a balanced and nutritious meal you can feel great about.
- Versatile Serving: This dish is fantastic on its own, but it truly shines when served with warm pita bread, fluffy rice, a dollop of creamy tzatziki, and maybe a sprinkle of fresh feta and Kalamata olives.
A Peek at the Process
The beauty of this recipe lies in its simplicity. You’ll cube your chicken, whip up a quick marinade (30 minutes is all you really need, but longer is fine!), then toss it with your chosen veggies. Spread it all out on a sheet pan, pop it in the oven, and let the magic happen. In under 30 minutes, you’ll have a vibrant, aromatic meal ready to impress.
This Sheet-Pan Chicken Souvlaki isn’t just a meal; it’s a little escape to the Mediterranean, right in your own kitchen. It’s proof that delicious, home-cooked food doesn’t have to be complicated.
So, ditch the complicated recipes and embrace the ease and incredible flavor of this sheet-pan wonder. Your taste buds (and your sink) will thank you!
Sheet-Pan Chicken Souvlaki
Ingredients
For the Chicken Souvlaki:
- 1Β½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 large red onion cut into 1-inch chunks
- 2 bell peppers any color, cut into 1-inch chunks
- 1 pint cherry tomatoes
For the Marinade:
- 3 cloves garlic minced
- ΒΌ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Β½ teaspoon salt
- Β½ teaspoon black pepper
- Juice of Β½ lemon
For Serving (optional):
- Pita bread or rice
- Tzatziki sauce
- Fresh dill or parsley chopped
- Feta cheese crumbled
- Kalamata olives
Instructions
- Marinate the Chicken: In a large bowl, whisk together all the marinade ingredients (minced garlic, olive oil, red wine vinegar, oregano, thyme, salt, pepper, and lemon juice). Add the cubed chicken and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- Prepare the Sheet Pan: While the chicken is marinating, preheat your oven to 425Β°F (220Β°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Arrange and Season: Take the chicken out of the marinade bowl. Add the chopped red onion, bell peppers, and cherry tomatoes to the same bowl with any remaining marinade. Toss everything together until the vegetables are lightly coated.
- Roast: Spread the chicken and vegetables in a single, even layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this will steam the food instead of roasting it.
- Bake: Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. You may want to toss the ingredients halfway through the cooking time to ensure even browning.
- Serve: Remove the sheet pan from the oven. Serve the chicken and vegetables immediately. This dish is excellent served with warm pita bread or rice, and a generous dollop of tzatziki sauce. Garnish with fresh herbs, crumbled feta, or olives as desired.
