Beets, artichoke hearts, and more blend together with a Greek marinade to make this simple dinner not only healthy but full of flavor. Perfect for adding more variety to your weeknight dinner routine!
It’s no secret that sheet pan meals are my favorite thing to make on busy weeknights. We don’t have a dish washer (I know! It’s crazy!) so we have to wash everything by hand and the less dishes the better. Luckily this meal doesn’t require all that much to get it prepped and ready. Plus, it’s delicious, healthy and a mix of some vegetables that you might not have that many occasions to use!
I will be honest and tell you right now that I don’t know if this officially qualifies as a “Greek” meal, but the elements felt Mediterranean so we’re just going to roll with that title. Feel free to mix and match the veggies or add in other fun things like olives and pepperoncinis to spicy things up if you would like.
How to Prep Beets
This recipe includes using fresh beets that have been peeled and boiled. If you are uncomfortable doing that or feel like that is entirely too much work, substitute canned beets in their place. But sometimes you just find gloriously beautiful fresh beets at the farmers market and you need a way to use them. In that case you can prepare the beets before hand or even a couple days before if necessary.
To boil and peel beets you will need to bring a medium pot of water to boil. While the water is heating thoroughly scrub the beets and remove the green tops. Save those to cook as sauted greens! Add the whole beets to the boiling water and simmer for approximately 45 minutes or until they are tender and easily pierced with a knife. Remove the beets from the water and let cool by placing them in a bowl of ice water or running cold water over them. Once they are cool enough to handle use a sharp knife to cut an X into the skin. Using your fingers you should be able to slide the peel off of the beet. You are now ready to dice it and use it in the recipe as directed!
Why do you need to pound chicken breasts?
I know some of you may be wondering if the additional step of pounding out chicken breast to equal thickness is necessary. Sometimes it seems like recipes give you additional steps just for the fun of it! In this case, this is actually an important step if you are using thick (1″ plus) chicken breasts or ones that vary in size. Pounding out the breasts ensure that they will cook at an even rate. Which means that you won’t end up with one breast under-cooked or over-cooked. This rule applies to basically every recipe with every kind of meat. You don’t need to get out a ruler and measure, but try to keep things mostly even to get the best results.
If you make this recipe please be sure to let me know how it went by letting me know in the comments below or sharing your pictures with me on Instagram #thesimplesupper!
Sheet Pan Greek Chicken
- 2 Medium Chicken Breasts 1/2" Thick
- 4 Beets Boiled and Peeled
- 1 Red Onion Large Diced
- 1 Green Bell Pepper Large Diced
- 1 Can Artichoke hearts Drained
- 1/2 Cup Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Fresh Lemon Juice
- 2 Tsp Dijon Mustard
- 2 Tsp Salt
- 1 Tsp Dried Oregano
- 1/2 Tsp Dried Parsley
- 1/2 Tsp Dried Rosemary
- 1 Lemon Sliced (garnish)
Preheat oven to 425 degrees now if using canned beets. If boiling beets wait about 30 minutes and then turn on oven to preheat.
Remove tops from beets leaving about 1 inch of stem remaining. Add beets to a medium pot and cover with cool water. Bring to a boil on the stove. Once the water has reached boiling reduce to a simmer and cover. Cook for 45 minutes or until beets can be easily pierced with a knife. If using canned beets continue on to step two.
While beets are boiling prepare all the other vegetables. Dice the red onion and green bell pepper into large pieces. Slice the artichoke hearts into bite sized pieces. Set aside in a large bowl.
If chicken breasts are of uneven thickness pound with a meat mallet or cover with a layer of plastic wrap and pound with a pot or skillet until chicken is approximately 1/2" thick.
In a small bowl mix together olive oil and mustard. When combined add in red wine vinegar, lemon juice, and seasonings. Whisk together until combined.
Once beets are fully cooked remove them from boiling water and run cool water over them until you are able to handle them. Using a paring knife slice a small X over the beet and peel back the skin. Once all four beets are peeled dice them into quarters and add with the rest of the vegetables.
Pour half of the olive oil mixture over the vegetables and stir to combine.
Pour the remaining olive oil mixture over the chicken breasts and be sure to fully coat.
Line a full sized sheet pan with parchment paper and lay out the chicken breasts. Arrange the vegetables around the chicken breast in a flat layer. If you do not have enough space this may require two pans to fit all the vegetables.
Bake at 425 degrees for approximately 25 minutes or until the chicken reaches the internal temperature of 160 degrees and the vegetables have softened.
Serve immediately and squeeze fresh lemon slices over the whole dish.
Canned beets can be used in place of fresh to make this recipe come together more quickly.