Baked Chicken Feta Sheet Pan Dinner
This Baked Feta Chicken Dinner comes together on one sheet pan! It's naturally low carb, while still being full of flavor. Skip all the dishes, and make cooking diner a breeze with this one pan meal that's packed full of veggies and protein!
Servings: 6 servings
Calories: 459kcal
Ingredients
- 1.5 pounds chicken thighs, skinless and boneless
- 2 teaspoons kosher salt
- 1.5 teaspoons Italian seasoning
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 medium lemon juice (about 2 tablespoons)
- 6 tablespoons olive oil
- 2 pints cherry tomatoes
- 1 medium green bell pepper, diced
- 8 cloves garlic, roughly chopped
- ½ medium yellow onion, diced
- 2 tablespoons fresh oregano, minced
- 2 tablespoons fresh basil, minced
- 12 ounces feta cheese in brine
Instructions
- Preheat oven to 375°F. In a medium bowl, mix together your seasonings and the salt and pepper. Add tomatoes, garlic, and onions and bell pepper and drizzle with some of the lemon juice and olive oil, along with some of the fresh herbs. Remove from the bowl and add to the sheet pan.
- Now, season the chicken, with some of the lemon juice, olive oil, herbs, salt, pepper and seasonings in a bowl. Add to the sheet pan, leaving some space in the middle for the feta.
- Add the feta, along with the remaining olive oil, seasonings and lemon juice.
- Bake for 20-25 minutes until the internal temperature of the chicken reaches at least 165°F.
- Toss to combine, then garnish with more fresh herbs if desired. Enjoy!
Notes
- Feta in brine is best, but crumbled feta can be used in a pinch.
- Feel free to sear the chicken thighs for a short time to brown them up before adding to the sheet pan.
Nutrition
Calories: 459kcal | Carbohydrates: 14g | Protein: 32g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1532mg | Potassium: 763mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 56mg | Calcium: 357mg | Iron: 3mg