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Greek Summer Sheet Pan Chicken Dinner

Greek Summer Sheet Pan Chicken Dinner

This Mediterranean meal is an all-in-one easy dish to prepare and reap the benefits of colorful, flavorful and vibrant in-season summer herbs and vegetables. Pop it in the oven and enjoy!
Makes 6 servings


  • ½ cup olive oil
  • 1 lemon, juiced
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon fresh thyme
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 skinless, boneless chicken thighs (or chicken breasts or desired parts)
  • 1 medium zucchini, halved lengthwise and sliced in small chunks
  • 1 yellow or orange bell pepper, seeded and chopped into 1 inch chunks
  • 1 medium eggplant, ends removed and sliced into one-inch chunks.
  • 1 cup of button mushrooms, washed and sliced in half
  • 1 large red onion, peeled and thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
  • ½ cup kalamata olives, pitted
  • ¼ cup feta cheese
  • ¼ cup chopped fresh parsley


  1. Preheat oven to 425 degrees Fahrenheit. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.
  2. Place the chicken in a bowl and pour ⅔ of the marinade on top, tossing in marinade and making sure chicken is well coated. Marinate chicken for 10-15 minutes or longer.
  3. While the chicken is marinating, spread zucchini, bell pepper, eggplant, mushrooms, red onion, and tomatoes onto the baking sheet and drizzle with remaining marinade. Toss together to coat vegetables.
  4. Add chicken to the baking sheet, nestling them around the veggies, and bake for 30 minutes.
  5. Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10-15 minutes, or until the vegetables are softened and the chicken is cooked through to 165 degrees Fahrenheit.
  6. Sprinkle chopped fresh parsley on top before serving.


  • To help chicken brown on top, use skin-on chicken and turn on oven broiler for the last minute or two of cooking.
  • New or baby red potatoes can be another great addition if you’re looking for something more “filling” and loaded with vitamin C and potassium.
  • Dried herbs can be used in place of fresh if needed.