Dr. Gomez Greek Sheet Pan Chicken Recipe

Servings: 8

Total Carbs Per Serving: 7 grams

Total Calories Per Serving: 427

Total Protein: 23 grams

  • Ingredients:

    1. 8 chicken thighs (okay to use skin on, bone-in)

    2. 3 zucchini, chopped into 1-inch pieces

    3. 1 medium red onion, cut into thick slices

    4. 10 oz cherry tomatoes, halved

    5. 8 cloves of garlic, minced

    6. ½ cup Avocado oil

    7. 2 teaspoons dried oregano

    8. 1 teaspoon dried thyme

    9. 2 teaspoons salt

    10. ½ teaspoon black pepper

    11. ½ cup Kalamata olives, pitted

    12. 8 oz feta cheese, crumbled.

    13. 1 large lemon, juiced


Preheat your oven to 425° F.  In a large bowl mix the chicken, zucchini, red onion, tomatoes, garlic, avocado oil, oregano, thyme, salt, and pepper until well mixed and evenly coated with the avocado oil.  Distribute the contents of the bowl on a large baking sheet.  Place in the oven and cook for 45-60 minutes or until the vegetables are soft and the chicken is cooked through to 165° F.  Remove from oven and allow to cool for about 5-10 minutes.  Sprinkle the olives, cheese, and lemon juice on top before serving.  Can serve over a small bed of brown rice.

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