Yield: 4–6 servings

Prep Time: 15 minutes sheet pan prep + 2 hours or overnight marination 

Ingredients:

Greek Yogurt Marinade:

1 cup plain Greek yogurt

1 tsp. lemon zest

¼ cup lemon juice

3 Tbsp. olive oil

3 tsp. minced garlic

½ tsp. onion powder

1 tsp. ground cumin

1 tsp. dried oregano

1 tsp. paprika

½ cup parsley flakes

1 tsp. salt

½ tsp. black pepper

1½ lbs. skinless boneless chicken breasts or thighs

Sheet Pan:

1 medium zucchini, halved lengthwise and sliced

1 yellow bell pepper, chopped

½ large onion, thinly sliced

1 pint cherry tomatoes

½ cup Kalamata olives, pitted

¼ cup feta cheese

2 Tbsp. parsley flakes

Directions:

1.      Place all Greek yogurt marinade ingredients, except chicken, into a large bowl. Whisk until combined.

2.      Add chicken to the bowl and cover with marinade. Cover the bowl with plastic wrap and place in the refrigerator for 2 hours or overnight if preparing early.

3.      When ready to cook, preheat oven to 425° F.

4.      Add zucchini, peppers, onion, and tomatoes to the sheet pan. Drizzle with olive oil and toss to coat, leaving spaces on the pan for the chicken.

5.      Remove chicken from the refrigerator and place on the sheet pan with the vegetables.

6.      Bake for 30 minutes. Remove from the oven and sprinkle with olives, feta cheese, and parsley. Place back into the oven and bake for an additional 10–15 minutes, or until the chicken is golden brown on top and the vegetables are cooked through.

7.      Remove from the oven and enjoy!