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Greek Panko Chicken Sheet Pan Meal

Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Servings: 4 -6 servings
Author: Michelle Marine

Ingredients

For the marinade

  • 1 cup Nancy's Organic Whole Milk Plain yogurt
  • 2 TBS olive oil
  • 4 cloves garlic pressed
  • Juice of 1/2 a lemon plus zest
  • 1 tsp salt
  • freshly ground pepper to taste
  • 1 TBS finely chopped fresh parsley or 1 tsp dry
  • 1 TBS finely chopped fresh oregano or 1 tsp dry
  • 4 boneless skinless chicken breasts
  • 1 - 1 1/4 cup panko bread crumbs

For the veggies

  • 2 cups baby potatoes halved or quartered
  • 4 carrots
  • half a red onion sliced
  • 4 TBS olive oil
  • 1 tsp salt
  • 1 TBS finely chopped fresh oregano or 1 tsp dry
  • Freshly ground pepper to taste

Topping

  • 1/4 - 1/2 cup feta cheese
  • 1 more TBS chopped fresh parsley

Instructions

  • Mix marinade ingredients and marinate chicken in the fridge for at least 30 minutes, or up to two hours.
  • While the chicken is marinating, preheat oven to 400, and prepare the veggies.
  • Arrange veggies on sheet pan, whisk together the olive oil, salt, and oregano and pour over the veggies - coating them all. Add freshly ground pepper to taste.
  • Dredge chicken in panko bread crumbs and put on sheet pan.
  • Bake at 400 degrees for 35-40 minutes, until internal temperature of the chicken reaches 165 degrees.
  • Top with 1/4 - 1/2 cup feta cheese and fresh parsley.
  • Enjoy!

Nutrition

Calories: 595kcal | Carbohydrates: 23g | Protein: 38g | Fat: 40g