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Greek-style Chicken Sheet Pan Dinner

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Author: Chef Anthony Serrano

Ingredients

  • 2 lbs. Chicken Breast boneless & skinless (cut into 2-inch pieces)
  • 3 Tri Colored Bell Peppers cored and cut into 2-inch pieces
  • 1 lbs. Baby Potatoes (cleaned & quartered)
  • 1 cup Heirloom Cherry Tomatoes
  • 2 Lemons juiced
  • 3 tablespoons Avocado Oil
  • 3 tbsp Za’atar seasoning
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 2 tbsp Sea Salt
  • 1 tsp Smoke Paprika
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 2 tbsp Fresh Dill chopped

Instructions

  • Preheat a Bull Grill to medium high heat.
  • Line an extra large baking sheet with aluminum foil for easy cleanup.
  • Place the chicken, potatoes, bell pepper, potatoes, and tomatoes in a large bowl. Drizzle the olive oil and lemon juice over all the chicken and vegetables. Thoroughly mix the ingredients.
  • Sprinkle the chicken & vegetables with Za’atar seasoning, salt, pepper, garlic powder, paprika, oregano, and onion powder. Place all the seasoned chicken and vegetables on the sheet tray. Use a spatula to spread the ingredients into a single layer.
  • Place the sheet tray in the middle of the Bull Grill. Turn the inner most burners to low and out the outer most burners to high.
  • Cook for 30-40 minutes or until the chicken is cooked completely and the potatoes are fork-tender.
  • Remove from the oven and garnish with fresh dill. It's best served with grilled naan, hummus, crumbed feta, and tzatziki.