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Recipe Ingredients

  • 4 boneless skinless chicken breast, or 4 frozen boneless skinless chicken breasts, thawed
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh oregano
  • 2 cloves garlic, crushed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10.5 oz.) bag Green Giant® Restaurant Style Asparagus, Roasted Red Potatoes & Onions
  • 1 cup pitted kalamata olives
  • 1/4 cup crumbled feta cheese
  • Chopped fresh parsley, for garnish

Recipe Directions

  1. Place chicken in resealable plastic bag. Add oil, lemon juice, oregano, garlic, salt and pepper, and massage the mixture into chicken to cover completely. Marinate chicken in refrigerator for 3 hours, or overnight.
  2. Preheat oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper. Remove chicken from marinade and place, in a single layer, onto prepared baking sheet. Bake for 15 minutes.
  3. Arrange vegetables and olives in a single layer on prepared baking sheet around chicken. Continue to bake, flipping vegetables occasionally, until vegetables are fully heated through and chicken reaches an internal temperature of 165°F, about 8 to 10 minutes.
  4. Top with feta and parsley. Serve and enjoy.

Recipe Video


Elevate your weeknight dinner game with this Sheet-Pan Greek-Style Chicken and Roasted Veggies! 🍋✨ Marinated in a zesty blend of olive oil, lemon, and herbs, the tender chicken pairs perfectly with Green Giant® Asparagus, Roasted Red Potatoes & Onions, and briny kalamata olives. Finish it off with a sprinkle of feta and parsley for a dish that's both simple and sophisticated. 🌿🍽 @greengiantofficial #Sponsored #MarchFrozenFoodMonth

♬ original sound - Easy Home Meals

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