Greek-Inspired Sheet Pan Chicken and Veggies
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Greek-Inspired Sheet Pan Chicken and Veggies

Greek-Inspired Sheet Pan Chicken and Veggies

with Tomato Orzo and Feta

This sheet pan dinner is loaded with bold Greek-inspired flavours and is oh-so-simple to make. After a bit of prep, the oven does most of the work and you'll end up with a feast for the eyes and the taste buds!

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

160 g

Sweet Bell Pepper

200 g


113 g

Yellow Onion

80 g


170 g


(Contains Wheat)

1 unit


¼ cup

Feta Cheese, crumbled

(Contains Milk)

7 g


2 unit

Garlic, cloves

1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

3 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories810 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber11 g
Protein45 g
Cholesterol135 mg
Sodium810 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper



Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.

Roast chicken and veggies

Add chicken, peppers, zucchini, onions, Lemon-Pepper Seasoning and 2 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, divide chicken, veggies and Lemon-Pepper Seasoning between 2 baking sheets, using 2 tbsp oil per sheet.)Season with salt, then toss to combine. Arrange chicken and veggies in a single layer. Roast in middle of oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min.**(NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Cook orzo

Meanwhile, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain orzo and set aside.

Finish prep

Meanwhile, cut tomato into ½-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic.

Finish orzo

Heat the same pot (from step 3) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic and tomatoes. Cook, stirring often, until fragrant, 1-2 min. Remove the pot from heat, then add orzo, reserved pasta water, broth concentrate, lemon zest and 1 tsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.

Finish and serve

Divide tomato orzo between bowls. Top with chicken and veggies. Sprinkle with feta cheese and parsley. Squeeze a lemon wedge over top, if desired.