These Greek Sheet Pan Chicken Bowls are a quick and easy, weeknight dinner idea! Chicken thighs, cherry tomatoes, red grapes, kalamata olives and feta cheese are mixed with olive oil and greek spices and roasted together on a sheet pan and then served on top of grains with hummus and pita for a healthy, flavorful and satisfying meal!
We all want weeknight dinners to be easy, but we also want them to be delicious and nutritious. These Greek Sheet Pan Chicken Bowls check all the boxes!
How to Make Greek Sheet Pan Chicken
Sheet Pan meals are great for weeknight dinners because they are really easy! Throw everything on the pan and put it in the oven to bake is pretty much all there is to it!
Other than a large sheet pan, all you need is a bowl to toss the chicken, tomatoes and grapes in olive oil and spices before spreading them on the pan. After that you will spread the kalamata olives evenly around the pan and then sprinkle of the crumbled feta cheese.
Bake for 25 minutes at 400°F until the chicken is cooked through and everything is nicely roasted. Remove from the oven and let the pan rest for about 10 minutes and then you are ready to eat!
Are you sure about the grapes?
When I was first dreaming up this Greek Sheet Pan Chicken recipe the red grapes were not part of the plan. But when I went to test it for the first time I decided to throw some in and it was such a good decision!
All I can say is the red grapes make this recipe, don’t let them be a turn off! Grapes have been a major part of my pregnancy diet so we always have them in the house. I’ve seen a lot of recipes over the past year or so that involve roasting red grapes, but I hadn’t tried it out until now. They add just the right touch of sweetness and pair perfectly with the feta cheese!
How to Assemble the Bowls
I like to leave some of the creativity up to you and these grain bowls can work with lots of different options! Brown rice, farro or quinoa are my suggestions!
Prepare whichever grain you choose according to the package instructions. Divide the cooked grain into 4 bowls. Top each grain bowl with 2-3 chicken thighs and the roasted tomatoes, grapes, olives and feta.
If you like, add a heaping spoonful of plain hummus to the bowl and serve with pita slices and a lemon garnish!
3 pounds boneless, skinless chicken thighs
1/2 cup olive oil
1/2 tsp sea salt
1 tsp onion powder
2 tsp dried oregano
1 tsp dried thyme
1/2 cup cherry tomatoes
3/4 cup red grapes
1/2 cup kalamata olives, pitted
4oz feta cheese, crumbled
4 cups cooked brown rice, farro or quinoa
1/2 cup plain hummus
4 pitas, quartered
Preheat the oven to 400°F
Pat the chicken dry
Add the olive oil, salt, onion powder, oregano and thyme to a large bowl, whisk
Dip the chicken thighs in the olive oil mixture to coat and place spaced out on a large baking sheet
Add the tomatoes and red grapes to the remaining olive oil mixture and toss to coat
Spread the tomatoes and grapes around the chicken on the baking sheet
Add the olive to the baking sheet
Sprinkle the feta cheese evenly over the baking sheet
Place the baking sheet on the middle oven rack and bake for 25 minutes
Remove from the oven, let rest for about 10 minutes*
Divide your chosen grain (rice, farro or quinoa) into 4 large bowls
Place 2-3 chicken thighs in each bowl over the grain
Top with the roasted tomatoes, red grapes, kalamata olives and feta cheese
Serve with a generous scoop of hummus and a few slices of pita
Garnish with lemon slices if desired
*The grapes and tomatoes give off a decent amount of water during the cooking process, this is normal and can be used to add flavor to your bowls.
- Category: sheet pan dinner
- Method: oven
Keywords: #sheetpandinners, #sheetpanmeals, #easydinnerideas, #greekchickenbowls
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If you make these Greek Sheet Pan Chicken Bowls let me know how you like them! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!