Low-Cal Dinner

Sheet Pan Greek Chicken

with Feta and Vegetables
4.9
Average: 4.9 (10 votes)
(10 votes)
Sheet Pan Greek Chicken

Sheet Pan Greek Chicken - Crispy chicken legs with mediterranean vegetables. Photo: Beeke Hedder.

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Health Score:
9,3 / 10
Difficulty:
very easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
823
calories
Calories

Healthy, because

Even smarter

Nutritional values

Thanks to the chicken, this dish is packed with lean protein as well as vitamin B1, which helps support a healthy nervous system. 

This greek chicken is a perfect meal prep recipe.

1 serving contains
(Percentage of daily recommendation)
Calorie823 kcal(39 %)
Protein55 g(56 %)
Fat51 g(44 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E8.1 mg(68 %)
Vitamin K32 μg(53 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin29.4 mg(245 %)
Vitamin B₆1.9 mg(136 %)
Folate144 μg(48 %)
Pantothenic acid3.1 mg(52 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C1 mg(1 %)
Potassium1,732 mg(43 %)
Calcium232 mg(23 %)
Magnesium124 mg(41 %)
Iron5 mg(33 %)
Iodine68 μg(34 %)
Zinc3.7 mg(46 %)
Saturated fatty acids16 g
Uric acid304 mg
Cholesterol233 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 bunch oregano
Juice and peel of a lemons
4 tablespoons olive oil
salt
peppers
ground paprika
4 Chicken legs
18 ounces young potatoes
5 garlic
1 zucchini
2 Red pepper
1 Red onion
4 tablespoons black olives (pitted)
2 tablespoons Caper
4 ounces sun-dried tomato in oil
7 ounces Feta
How healthy are the main ingredients?
potatoFetaolive oiloreganolemonsalt

Preparation steps

1.

For the marinade ½ Wash the bunch of oregano, shake dry and chop finely. Mix with lemon juice, lemon grated, oregano and olive oil and season with salt, pepper and paprika powder.

2.

Rinse chicken legs, pat dry, and cut each joint in two. Wash potatoes thoroughly. Press the garlic cloves. Place the chicken, potatoes, and garlic on a baking tray, pour the marinade over it and bake in a preheated oven at 425°F for 20 minutes.

3.

In the meantime, wash, clean, halve and chop the zucchini. Wash, halve, seed and cut the peppers into pieces. Peel and quarter the onion. Add vegetables to the chicken and cook for another 20 minutes.

4.

Meanwhile, drain the olives, capers and tomatoes and cut them into pieces. Coarsely chop the remaining oregano. Crumble the feta and mix it with olives, capers, tomatoes and oregano and pour it over the chicken from the baking tray before serving.