DinnerHigh ProteinGluten Free
One-Pan Greek Chicken & Veg
Mediterranean flavors, 42g protein, ready in 30 minutes with one dish to wash.
Prep
10m
Cook
25m
Total
35m
Servings
4
kcal
475
Protein
42g
Carbs
34g
Fat
18g
Macros per serving
Overview
Why it works
A Mediterranean weeknight winner. Lemon, oregano, garlic - pantry herbs that turn basic chicken into something memorable.
- Olive oil polyphenols support cardiovascular health.
- Chickpeas add plant protein and fiber to balance the dish.
- Lemon brightens and aids iron absorption from greens.
Ingredients
Ingredients · 4 servings
- 700 g chicken thighs
- 1 can chickpeas, drained
- 2 zucchini, sliced
- 1 red onion, wedged
- 250 g cherry tomatoes
- 100 g feta, cubed
- 3 tbsp olive oil
- 2 tsp dried oregano
- Juice and zest of 1 lemon
- 4 garlic cloves, smashed
- Salt, pepper, parsley
Instructions
Step by step
- 1
Heat oven to 220 °C / 425 °F.
- 2
Toss everything except feta and parsley on a large sheet pan.
- 3
Roast 25 minutes until chicken is 74 °C / 165 °F and veg charred at edges.
- 4
Scatter feta and parsley. Serve straight from the pan.
Pro Tips
Coach-level details
- Don't crowd the pan - use two if needed.
- Drain chickpeas well so they crisp instead of steam.
- Reserve the pan juices - pour over rice or pita all week.
Storage & Swaps
Keep it, swap it, save it
Storage
- 4 days refrigerated.
- Reheats brilliantly.
- Label containers with the prep date.
Smart swaps
- Halloumi for feta if you want it grillable.
- Olives and capers for more Mediterranean punch.
- Swap chickpeas for white beans.
Pair with a program
Eating right is half the result.
Plug this recipe into an Onyx program for the other half - periodized training that actually moves the needle.