Sheet Pan Greek Chicken Bowls
This sheet pan meal is healthy and cooks in 30 minutes or less! Yes, there are some shortcuts to use here and you can also double the recipe to make more for lunch meal prep!
These Sheet Pan Greek Chicken Bowls are the healthy 30-minute Mediterranean dinner that has earned permanent rotation status in my house. Greek-seasoned chicken strips roasted on a sheet pan with red onion, then piled into bowls with cauliflower rice, orzo, or regular rice, and topped with all the classic Greek mezze toppings (artichoke hearts, kalamata olives, cucumber, tomatoes, tzatziki, feta, fresh dill). It is the kind of healthy dinner that genuinely feels exciting to eat.
I love this recipe because it is endlessly customizable. The Greek chicken on a sheet pan is the foundation, and then you build your bowl however your mood goes. Want it carb-conscious? Cauliflower rice base. Want it Mediterranean traditional? Orzo. Want a heartier meal? Regular rice. Want it lighter? A bed of fresh greens. The chicken plays nicely with any base, which makes it perfect for households where everyone has different preferences.
The Greek seasoning is the star and is incredibly easy. You can use any brand of pre-made Greek seasoning (Cavender's All-Purpose Greek Seasoning is my favorite, but Penzeys, McCormick, and others all work). It brings oregano, garlic, salt, lemon, and herbs in one go. Tossed with olive oil and fresh lemon juice, it flavors the chicken and onion as they roast, creating that classic Greek-restaurant flavor.
The toppings spread is what takes these bowls from good to incredible. Set everything out so you can build a beautiful Mediterranean-style bowl with all the textures and flavors. The tzatziki sauce (find it in the refrigerated section near hummus) is the ultimate finisher. Sprinkle with fresh dill and crumbled feta. Let's make them.
📝 Ingredients
- 1 1lb Pack of chicken, cut into 1/2 inch strips
- 4 TBSP Greek Seasoning (any brand!), divided
- 1/4 cup Extra Virgin Olive Oil (EVOO)
- 1 Lemon, juiced, divided
- 1/2 red onion, sliced
- salt/pepper to taste
- Optional Toppings:
- Artichoke Hearts
- Kalamata Olives
- Cucumber, sliced
- Roma Tomatoes, diced
- Tzatziki Dip/Sauce (found in refrigerated section!)
- Fresh Dill, chopped
- Feta Cheese, crumbled
- Optional Base: Pick one!
- Cauliflower Rice (frozen - microwaved), Orzo Pasta, or regular rice
👩🍳 Directions
- 1
Heat oven to 425 Slice Chicken into strips and add to a baking sheet with red onion.
- 2
Add 1/4 cup extra virgin olive oil, 2 TBSP of greek seasoning, and juice from 1/2 of the lemon on top of the chicken/onion. Toss to combine and push chicken into a single layer. Sprinkle top with a little extra greek seasoning and bake for 20 minutes.
- 3
While the chicken is cooking, prep your toppings and your base of choice!
- 4
Remove chicken from oven. Plate your base, add your chicken, toppings of choice, tzatziki sauce, and fresh dill to serve! Enjoy!
Ingredient Notes & Substitutions
Chicken: One 1-pound pack of boneless skinless chicken breasts cut into 1/2-inch strips against the grain.
Greek seasoning: 4 tablespoons divided. Cavender's, Penzeys, or McCormick. The pre-blended mix that delivers all the Mediterranean flavors at once.
Extra virgin olive oil: A quarter cup. Generous amount for proper seasoning and roasting.
Lemon: One lemon, juiced and divided. Some for the chicken, some for finishing.
Red onion: Half a red onion, sliced into thin half-moons.
Salt and pepper: To taste.
Optional toppings (set them all out): Marinated artichoke hearts (drained), kalamata olives (sliced or whole), cucumber (sliced), Roma tomatoes (diced), tzatziki dip from the refrigerated section, fresh dill (chopped), feta cheese (crumbled).
Optional base (pick one): Cauliflower rice (microwave frozen for the easiest), orzo pasta (cook al dente), or regular white or brown rice.
How to Store, Reheat & Freeze
Store the chicken and prepped toppings separately in airtight containers in the fridge for up to 4 days. The chicken reheats beautifully in the microwave for 1 to 2 minutes. Build fresh bowls each day for the best texture. The tzatziki, fresh dill, and feta should be added fresh each time, not pre-mixed.
To freeze, freeze just the cooked chicken in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. The rest of the toppings should be fresh.
What to Serve With Greek Chicken Bowls
These bowls are a complete meal, but pita bread or naan on the side is amazing for scooping up the tzatziki and chicken. A Greek salad with cucumber, tomato, red onion, and feta. Roasted vegetables (eggplant, zucchini, bell peppers) on the side. For drinks, a glass of crisp white wine like Assyrtiko or Pinot Grigio, sparkling water with lemon, or Greek beer (Mythos or Alfa) all pair beautifully. For dessert, baklava or Greek yogurt with honey and walnuts.
💡 Tips for Success
- Slice the chicken into 1/2-inch strips against the grain. Even strips roast at the same rate and stay juicy.
- Use a quality Greek seasoning. Cavender's, Penzeys, or McCormick all work. The pre-blended mix brings oregano, garlic, lemon, salt, and other Greek herbs in one shake.
- Use 1/4 cup of olive oil, generous lemon juice, and 2 tablespoons of seasoning to toss the chicken and onions. That ratio gets you flavorful, well-seasoned chicken.
- Squeeze fresh lemon juice over the chicken before roasting. Bottled lemon juice tastes flat. Fresh is essential for that bright Greek flavor.
- Spread the chicken in a single layer on the sheet pan. Crowded chicken steams instead of roasting. Use the largest sheet pan you have.
- Sprinkle a little extra Greek seasoning on top before baking. The dry seasoning toasts in the oven and creates a flavorful crust.
- Roast at 425 for high heat that develops golden color and concentrated flavor.
- Prep your toppings while the chicken roasts. The 20-minute bake time is the perfect window to chop cucumber, dice tomatoes, slice olives, and warm your base.
❓ Frequently Asked Questions
What is Greek seasoning?
A pre-blended spice mix containing oregano, garlic, salt, lemon, basil, and other Mediterranean herbs. Cavender's All-Purpose Greek Seasoning is the cult favorite. McCormick and Penzeys also make versions. Find in the spice aisle.
What is tzatziki?
A Greek yogurt-cucumber sauce with garlic, dill, and lemon. Find it in the refrigerated section near hummus, or make your own (Greek yogurt + grated cucumber + lemon + garlic + dill).
Can I use chicken thighs?
Yes. Boneless skinless thighs cut into strips work great and stay juicier. Same cook time.
Cauliflower rice, orzo, or regular rice, which is best?
Personal preference. Cauliflower rice is low-carb and lets the toppings shine. Orzo is traditional Mediterranean and absorbs flavors beautifully. Rice is a hearty option. All work. Set out all three for a customizable build.
Can I add other vegetables?
Absolutely. Roasted bell peppers, zucchini, or red onion all work great roasted alongside the chicken. Just add them to the same sheet pan.
How long do leftovers keep?
Store the chicken and toppings separately in airtight containers in the fridge for up to 4 days. The chicken reheats well in the microwave for 1 to 2 minutes. Build fresh bowls each day for the best texture.
Can I meal prep this for the week?
Yes! Roast a double batch of chicken on Sunday, portion into containers with the base and chopped vegetables (skip the wet toppings like tzatziki and tomatoes). Add the wet toppings fresh each day. Perfect for a week of lunches.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!