One Pan Roasted Greek Chicken Salad is a vibrant Mediterranean-inspired dish featuring juicy lemon-garlic chicken, roasted vegetables, briny olives, and creamy feta layered over fresh romaine and cucumber.
Author:Laura
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Roasting
Cuisine:Mediterranean
Diet:Halal
Ingredients
4 boneless, skinless chicken breasts
3 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
1 red onion, sliced
1 red bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
2 cups chopped romaine lettuce
1 cucumber, diced
Instructions
Preheat the oven to 400°F.
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
Place chicken breasts on a large sheet pan and arrange red onion, bell pepper, zucchini, and cherry tomatoes around them.
Drizzle the marinade evenly over the chicken and vegetables, tossing the vegetables lightly to coat.
Roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Sprinkle Kalamata olives and crumbled feta over the roasted vegetables.
On a serving platter or bowl, layer chopped romaine lettuce and diced cucumber.
Top with sliced chicken and warm roasted vegetables.
Toss gently before serving or serve layered for presentation.
Notes
Marinate the chicken for up to 24 hours for deeper flavor.
Avoid overcrowding the sheet pan to ensure proper roasting and caramelization.
Chicken thighs can be substituted; adjust cooking time as needed.
Store roasted components separately from lettuce for best texture.
This recipe is not ideal for freezing due to fresh vegetables and lettuce.
Ensure chicken reaches an internal temperature of 165°F.