Greek Sheet Pan Supper
Servings: 4 servings
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.
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).
Notes
I love it served with a dollop of coconut milk yogurt and some kalamata olives.
If you prefer seafood, cod would also be a great choice with this, but leave the filets whole so they cook approximately the same time as the rest of the ingredients, and perhaps cook it on a separate sheet pan so you can remove it if it’s done after about 15 minutes.
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