Clay and I just wrapped up a week of family vaca hosting his family in Arizona. We had a blast and we ate well, I mean really well. Each couple made a breakfast, lunch, and dinner during the week, and this Sheet Pan Greek Chicken Dinner was too good not to share. Plus the prep and clean up is just as easy. I seriously don’t know if we have ever made a meal so fast that is full of so many delicious flavors.
You’ve got to try this bomb recipe! Here’s the details:
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 2 pints grape tomatoes
- ½ cup pesto
- 1 (22-oz) pkg frozen red potato wedges with olive oil and garlic (such as Alexia)
- 2 Tbsp olive oil
- ½ cup crumbled feta cheese
- ½ cup pitted kalamata olives
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 425°F. Place 2 large rimmed baking sheets in oven while preheating.
- Toss together chicken, tomatoes, and pesto; arrange chicken in an even layer on a hot baking sheet. Reserve tomatoes. Toss together potatoes and oil; arrange in a single layer on second baking sheet. (Note: We were able to use one baking sheet.)
- Bake chicken and potatoes 15 minutes. Add tomatoes to sheet with chicken, and bake 5 to 10 minutes longer or until chicken is done and potatoes are golden. Sprinkle with cheese, olives, and basil.
We added a side salad and store bought tzatziki sauce. Clay wanted me to add that he mixed his meal all together and made more of a Greek bowl, so you can also give that a try if you’re feeling adventurous lol.
This is a new favorite recipe at our house. I hope you enjoy sharing it with your family.
xx, Heather