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Mediterranean cuisine has gained immense popularity around the world, celebrated for its vibrant flavors, fresh ingredients, and health benefits. This culinary tradition, rooted in the countries bordering the Mediterranean Sea, includes a diverse range of dishes that emphasize the use of wholesome ingredients such as olive oil, vegetables, grains, and lean proteins. One dish that perfectly encapsulates the essence of Mediterranean cooking is the Sheet Pan Greek Chicken Bowl. This recipe offers a convenient and flavorful meal option that is not only easy to prepare but also a feast for the senses.

Sheet Pan Greek Chicken Bowls

Discover the vibrant flavors of the Mediterranean with this easy and delicious Sheet Pan Greek Chicken Bowl recipe. Packed with marinated chicken thighs, colorful veggies, and a creamy tzatziki sauce, this dish is as nutritious as it is satisfying. Perfect for busy weeknights, it allows for minimal prep and cleanup, making dinner a breeze. Bring the taste of Greece home and enjoy a wholesome meal that nourishes both body and soul.
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken thighs

3 tablespoons olive oil

3 tablespoons fresh lemon juice

4 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

For the Vegetables:

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

1 red onion, cut into wedges

1 zucchini, sliced

1 tablespoon olive oil

Salt and pepper to taste

For the Tzatziki Sauce:

1 cup Greek yogurt

1/2 cucumber, grated and excess moisture squeezed out

1 garlic clove, minced

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 tablespoon lemon juice

Salt and pepper to taste

For Serving:

Cooked quinoa or rice

Feta cheese, crumbled

Fresh parsley, chopped

Lemon wedges

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Instructions
 

Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 30 minutes, or preferably overnight.

    Prepare the Vegetables: Preheat your oven to 400°F (200°C). On a sheet pan, toss the sliced bell peppers, red onion, and zucchini with olive oil, salt, and pepper until evenly coated.

      Bake the Chicken and Vegetables: Remove the chicken from the marinade and place it on the sheet pan with the vegetables. Arrange everything in a single layer for even cooking. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly charred.

        Make the Tzatziki Sauce: In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Stir until well blended. Adjust seasoning to taste.

          Assemble the Bowls: After removing the sheet pan from the oven, let the chicken rest for a few minutes. Slice the chicken thighs and serve over cooked quinoa or rice. Top with roasted vegetables, tzatziki sauce, crumbled feta cheese, and a sprinkle of fresh parsley. Add lemon wedges on the side for an extra burst of flavor.

            Enjoy! Serve warm and savor the delightful taste of Greece in every bite.

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                Prep Time: 15 min | Total Time: 1 hr | Servings: 4