Sheet Pan Greek Chicken and Potato Meal Prep Bowls
Ditching the long overnight marinade and fussy pan-juggling makes this sheet pan meal a Sunday prep dream. The roasted chicken and creamy gold potatoes get paired with a crisp, feta-loaded cucumber salad, all punched up with sliced pepperoncini for a bright, vinegary bite that holds up perfectly in the fridge for up to 4 days.
- Total Time55 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Sheet Pan Chicken & Potatoes
- 1 ½ pounds (680g) boneless, skinless chicken thighs
- 1 ½ pounds (680g) baby Yukon gold potatoes, halved (quartered if large)
- 2 tablespoons olive oil
- 1 large lemon, zested (reserve the juice for the dressing)
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Greek Crunch Salad
- 2 cups diced English cucumber (about 1 medium)
- 1 pint (about 2 cups) cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ½ cup thinly sliced red onion
- ⅓ cup sliced pepperoncini peppers
Lemon-Herb Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice (from the zested lemon)
- 1 large clove garlic, grated or finely minced
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Serving
- 4 cups chopped romaine hearts
Instructions
- Prep the sheet pan: Preheat your oven to 425°F (220°C). Place the chicken thighs and halved potatoes directly on a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle evenly with the lemon zest, oregano, garlic powder, salt, and pepper. Toss everything thoroughly until the chicken and potatoes are well-coated, then spread them out in a single, even layer.
- Roast: Bake uncovered in the center of the oven for 30 to 35 minutes, or until the potatoes are fork-tender and the chicken is browned and registers 165°F (74°C) on a meat thermometer. Let the pan cool for at least 10 minutes, then slice the chicken into bite-sized pieces.
- Mix the dressing: While the chicken and potatoes roast, whisk the olive oil, red wine vinegar, lemon juice, grated garlic, oregano, salt, and pepper together in a small bowl or shake them vigorously in a jar.
- Toss the salad: In a medium mixing bowl, combine the cucumber, tomatoes, feta, red onion, and pepperoncini. Pour half of the dressing over the vegetables and toss to combine, allowing them to marinate slightly. Set the remaining dressing aside.
- Portion into bowls: Divide the chopped romaine evenly among four airtight meal prep containers. Add the cooled sliced chicken and roasted potatoes to each container, then spoon the marinated vegetable salad alongside them. Portion the reserved dressing into four small condiment containers to pack with each bowl.
Notes
- Why it works: Using garlic powder instead of fresh garlic on the sheet pan prevents the bitter, burnt bits that happen when roasting fresh minced garlic at high heat, while keeping the raw, punchy garlic for the dressing where it belongs.
- Storage and reheating: To keep the romaine crisp and ensure food safety, portion the bowls and refrigerate the sealed containers within 2 hours of cooking. They will keep in the fridge for up to 4 days. If you prefer to eat the chicken and potatoes warm, simply scoop them out to microwave briefly before returning them to the cold salad, or eat the entire bowl cold like a traditional Greek salad.
Nutrition (per serving — estimates)
Calories: 556 | Total Carbs: 38g (Fiber: 6g, Sugar: 7g) | Fat: 28g (Saturated: 6g) | Protein: 38g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 556
- Sugar: 7g
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 38g