Sheet-Pan Greek Lemon Chicken with Zucchini, Orzo, and Yogurt-Garlic Sauce

Name: Sheet-Pan Greek Lemon Chicken with Zucchini, Orzo, and Yogurt-Garlic Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 3
Cuisine: Greek-inspired
Ingredients: 1 1/4 to 1 1/2 lb boneless, skinless chicken thighs (or breasts; see notes); 1 medium zucchini, cut into 1/2-inch half-moons; 1/2 large red onion, sliced 1/2-inch thick; 3 tbsp olive oil, divided; 2 tsp dried oregano; 1 tsp garlic powder (or 2 cloves fresh garlic, finely grated); 1 tsp black pepper; 1/2 tsp smoked paprika (optional); Zest and juice of 1 lemon; 1 cup dry orzo; 2 1/4 cups water (or unsalted/low-sodium chicken broth); 1 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp black pepper; 1/4 cup crumbled feta (optional, to finish); 1 cup plain Greek yogurt; 1 small clove garlic, finely grated (or 1/2 clove if you like it milder); 1 tbsp lemon juice; 1 tbsp olive oil; 1 tbsp water, to loosen as needed; Black pepper, to taste; 1/2 large cucumber, diced; 1 large tomato, diced; 2 tbsp red onion, very thinly sliced (from the remaining onion); 1 tbsp olive oil; 1 tbsp lemon juice; 1/2 tsp dried oregano; Black pepper, to taste; 2 tbsp crumbled feta (optional)

Asher Sadler

This Greek-inspired dinner is built for low-fuss cooking: lemony chicken and zucchini roast on one sheet pan while orzo simmers in a single pot. A cool yogurt-garlic sauce and a crisp cucumber-tomato salad keep everything bright and balanced, with distinct hot and cold textures. It’s weeknight-friendly, meal-prep friendly, and big on garlic, black pepper, oregano, and lemon without leaning on a lot of salt.

sheet-pan
Greek-inspired
low-sodium
meal-prep
high-protein

45 min total · 15 min prep · 25 min cook · 5 min rest

Serves 3

630 kcal · 46g protein · 56g carbs · 25g fat total

Sheet pan · Small pot

Ingredients

Instructions

Roast the chicken and vegetables

Heat the oven to 450°F and set a rack in the upper-middle. Line a sheet pan with foil or parchment.

In a bowl, toss zucchini + red onion with 1 tbsp olive oil, 1 tsp oregano, and plenty of black pepper.

Pat the chicken dry. Toss with 2 tbsp olive oil, lemon zest + juice, 1 tsp oregano, garlic powder (or grated garlic), and black pepper.

Spread the vegetables on one side of the pan. Lay chicken on the other side with a little space between pieces.

Roast 18–25 minutes, until the chicken is deeply browned and the thickest piece is juicy and 165°F, and the zucchini edges are browned, not watery. If the veg lag behind, give them 2–4 minutes under the broiler until they blister.

Cook the orzo (one pot)

While the pan roasts, bring 2 1/4 cups water to a boil in a small pot.

Stir in orzo, 1 tbsp olive oil, 1 tsp oregano, and black pepper. Reduce to a lively simmer.

Cook 8–10 minutes, stirring occasionally, until the orzo is tender and glossy and most liquid is absorbed. If it gets tight before it’s tender, add a splash of water.

Make the yogurt-garlic sauce

Stir together yogurt, garlic, lemon juice, olive oil, and black pepper.

Add water a teaspoon at a time until it’s drizzleable but still thick.

Make the salad

Toss cucumber, tomato, onion with olive oil, lemon juice, oregano, and black pepper. Let it sit 5 minutes so it turns juicy.

Assemble

Spoon orzo into bowls, top with roasted chicken and vegetables.

Drizzle with yogurt-garlic sauce and finish with feta if using. Serve the cucumber-tomato salad on the side.

Tip: If your feta is salty, use it as a light garnish only and skip adding any extra salt—lemon, garlic, oregano, and black pepper will carry the dish.

Notes

Protein: Thighs stay juicier and brown better on a sheet pan. If using breasts, cut into 2-inch chunks and start checking at 15–18 minutes to avoid drying out. Low-sodium move: Use water or unsalted broth for the orzo, and keep feta to a small sprinkle. Storage: Keep sauce and salad separate. Chicken/veg + orzo hold 4 days refrigerated; reheat hot, then sauce after. Swap-ins: Add tomato wedges to the sheet pan in the last 8 minutes if you want them jammy instead of fresh in the salad.