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Lemon Feta Chicken Sheet Pan

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A quick and healthy sheet pan dinner with lemon marinated chicken, asparagus, cherry tomatoes, and red onion, topped with feta cheese.

Ingredients

Scale
  • 1 1/2 lb. chicken breast or thighs, cut into chunks
  • 1/2 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the pan:
  • 1 bunch asparagus, trimmed
  • 1 1/2 cups cherry tomatoes
  • 1/2 red onion, cut into wedges

Instructions

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. In a bowl, mix Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add chicken chunks and toss to coat.
  3. Arrange asparagus, cherry tomatoes, and red onion wedges on the sheet pan. Place marinated chicken on top.
  4. Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
  5. Serve with crumbled feta cheese and fresh herbs if desired.

Notes

Adjust cooking time based on chicken thickness. For extra flavor, add crumbled feta cheese in the last 5 minutes of baking.

Nutrition

Find it online: https://cheerychop.com/lemon-feta-chicken-sheet-pan/