Sheet Pan Feta Chicken and Veggies is a healthy and easy one pan dinner recipe ready in 30 minutes for a simple weeknight meal!
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- 1 zucchini cut into thick slices
- 1 red bell pepper cut into inch size pieces
- 1 pounds asparagus cut into inch pieces
- 6 to 8 cloves garlic minced
- olive oil, kosher salt, pepper, Italian seasoning, crushed red pepper flakes
- 1 (8-ounce) block feta cheese
- Optional: fresh chopped basil, balsamic glaze
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Put the chicken, zucchini, red pepper, asparagus, and garlic on a lined baking sheet. Drizzle olive oil over top and season to your taste with kosher salt, pepper, Italian seasoning, and crushed red pepper flakes. Toss together on the sheet pan until combined.
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Break the block of feta into smaller chunks and randomly place them on the sheet pan, nestling them into the chicken and veggies. Drizzle a little more olive oil over the feta and season the feta with Italian seasoning and crushed red pepper flakes.
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Bake in a 400 degree oven for 20 to 30 minutes. You can serve the feta in chunks, or mix everything together on the sheet pan before serving. Serve with fresh basil and balsamic glaze over top if desired, also excellent served over fettuccine alfredo.