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Greek Sheet Pan Chicken and Veggies

Greek Sheet Pan Chicken and Veggies

with Feta on Tomato Orzo

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This sheet pan is loaded with bold Greek flavours but is oh-so-simple to prepare. Its a feast for the eyes and the tastebuds!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs, Skinless

160 g

Sweet Bell Pepper

200 g


56 g

Red Onion, sliced

160 g

Roma Tomato

170 g



1 unit


28 g

Feta Cheese, crumbled


7 g


6 g


1 piece

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning


Not included in your delivery

3 tbsp


1 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories840 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate92 g
Sugar13 g
Dietary Fiber10 g
Protein51 g
Cholesterol170 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. In a medium pot, add 6 cups water and 1 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat.


Core, then cut peppers into 1-inch pieces. Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Cut tomato into ½-inch pieces. Roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Pat chicken dry with paper towels then cut into 1-inch pieces on a separate cutting board.


On a parchment-lined baking sheet, toss chicken with bell pepper, zucchini, red onion, Lemon-Pepper seasoning and 2 tbsp oil (dbl for 4 ppl). Season with salt. Arrange in a single layer. Roast in middle of oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min.**


While chicken and veggies roast, add orzo to boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. When orzo is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and set aside.


Heat the same pot over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then garlic and tomato. Cook, stirring often, until fragrant and warmed through, 1-2 min. Remove pot from heat, then add cooked orzo, reserved pasta water, lemon zest, lemon juice and broth concentrate(s). Season with salt and pepper.


Divide orzo among bowls. Top with chicken and veggies. Crumble over feta cheese and sprinkle with parsley. Squeeze over a lemon wedge, if desired.