Greek Sheet Pan Supper
With simple prep and simple cleanup, an amazing burst of flavor awaits you with this Greek Sheet Pan Supper. Easy for any weeknight dinner, it's a full meal that's Paleo, AIP, and Whole30 compliant.
Who doesn't love a good sheet pan meal? You get a main dish and one or two sides all in one pan. They are super versatile, too! Just change up your protein or sides to what you have. Even change up the seasoning for a whole new meal.
And, clean up is a cinch. Put the sheet pan in the dishwasher with all the other dishes and you're done. Even your kids could do it. *wink*
The part I love the most is how easy they are to double and turn into a freezer meal for later. Put half in a freezer safe container, label and store in the freezer for up to 3 months. This gives future you a break from prepping dinner from scratch when you are too exhausted to even think about dinner.
So go ahead! Double or triple this recipe and create multiple meals for those crazy days. You deserve a break. 😀
Greek Sheet Pan Supper
Ingredients
- 1 lb chicken tenders (see notes if you'd rather use seafood)
- 1 zucchini
- 1 red onion
- 1 sweet potato
- 1 lemon
- 1.5 tablespoons AIP Greek seasoning mix
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 F.
- Cut the chicken tenders into large pieces.
- Dice the zucchini.
- Finely dice the sweet potato.
- Slice the lemon into wedges.
- Chop the red onion.
- Add parchment paper to a sheet pan.
- Place the chicken pieces on one end of the sheet pan. Next add the zucchini, red onion, and sweet potatoes.
- Sprinkle 1.5 tablespoons of the seasoning mix over the meat and veggies. Drizzle everything with 2 tablespoons of olive oil.
- Place in the oven for 20 minutes (or until the chicken is done).
