Greek Chicken & Veggie Sheet Pan Dinner
- Mediterranean Veggie Kit
- 4 tbsp extra virgin olive oil, divided
- 4 tsp The Fresh Market Mediterranean Citrus Seasoning, divided
- 1 ½ lb chicken breast strips
- 6 pitas
- 1 lb Lemon Orzo Salad with Pine Nuts
Mediterranean Veggie Kit
- 1 c zucchini, chopped
- 1 c yellow squash, chopped
- 1 c red onion, chopped
- ⅔ c red pepper, chopped
- ⅔ c portobella mushroom, chopped
Preheat oven to 400°F. Line two sheet pans with aluminum foil.
Place veggies in a large bowl, along with 2 tbsp extra virgin olive oil and 2 tsp of the Mediterranean Citrus Seasoning. Toss with a spatula to evenly combine. Arrange veggies on one sheet pan in an even layer. To the same bowl, add the chicken strips, remaining 2 tbsp olive oil and 2 tsp of seasoning. Toss to combine and add chicken to the other sheet pan, arranging in an even layer.
Place both sheet pans in the oven. Roast everything for about 22-24 minutes or until chicken has reached an internal temperature of 165°F. Remove chicken from oven once done and continue cooking veggies about 8 minutes more.
Reduce oven temp to 350°F. Place pitas on a clean sheet pan and heat in oven 10 minutes, or until heated through.
Enjoy chicken and veggies alongside warm pita and orzo salad.
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