Sheet Pan Greek Chicken and Vegetables Made Easy in Your Pressure Cooker
An easy one-pan meal of roasted vegetables and tender chicken thighs, infused with bright Greek flavors and cooked quickly in the pressure cooker or oven.
Equipment
- 1 XL Sheet Pan optional, but helpful
Ingredients
Main ingredients
- 1 Red, yellow, or orange bell pepper cut into 1" squares
- 1 Medium onion red or yellow, cut into ½"-1" squares
- 1 Small-medium zucchini sliced into ⅓" pieces
- 1 cup Cherry or grape tomatoes sliced in half, optional
- 2 pounds Boneless skinless chicken thighs about 6 thighs
- 4 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 ½ teaspoon Lemon pepper or ½ teaspoon ground black pepper
- 2 teaspoons Dried oregano
- 1 ½ teaspoon Dried basil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Freshly minced rosemary leaves optional
- 1 Lemon juice for serving
- ⅓ cup Feta cheese for topping
Instructions
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment or foil if desired.
- Place cut vegetables on the baking sheet. If using tomatoes, slice in half and optionally remove seeds.
- Pat chicken thighs dry and trim fat. Slice into ½-inch strips and add to the pan with vegetables.
- Drizzle olive oil over chicken and veggies. Sprinkle with salt, pepper, oregano, basil, garlic, onion powder, and rosemary. Toss to coat evenly.
- Spread mixture into a single layer on the pan to avoid crowding and excess moisture.
- Roast in oven for 20 minutes, stir mixture, then roast another 15 minutes.
- Turn on broiler for 2-3 minutes at end for browning, watching carefully.
- Remove from oven and toss with feta cheese and lemon juice immediately.
- Serve warm with tzatziki, hummus, or other toppings as desired.
Notes
Try topping with tzatziki, extra feta, fresh parsley, hummus, or Greek salsa for extra flavor. Great served as wraps or in grain bowls.