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Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal

If you need an easy dinner that’s also festive and delicious, this Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal will be a hit with almost everyone. Check out Sheet Pan Meals for more easy dinners!

Click here to PIN Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal!

Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal on KalynsKitchen.com

You might have noticed how I love low-carb red and green foods during the holidays for dinners that are healthy and still festive! And I want to share this new Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal that’s red and green before the season gets any busier and people aren’t even looking at the internet! I hope you’re not too overwhelmed with holiday prep to try this tasty sheet pan meal with Greek flavors, or at least pin or bookmark it to try later!

When I worked on this recipe with Jake and Kara, we loved the idea of a sheet pan meal with chicken, green beans, and tomatoes that got topped with melty Feta cheese, since all three of us love those flavors! But our first attempts to make this with marinated pieces of chicken breast weren’t winners when the chicken released too much water as it baked. That’s when we switched to bone-in chicken thighs, and we loved the result! (If you’d like to use the air-fryer for the chicken part of this meal, you could also make chicken thighs in the air fryer and roasted the veggies separately. This would give crisper chicken if you have an air fryer.) This will be a super-easy and tasty dinner no matter which way you cook it!


Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal found on KalynsKitchen.com

Mix olive oil, lemon juice, Greek Seasoning, Spike Seasoning, and dried thyme for the marinade. Set aside 1/4 cup of marinade. Trim chicken thighs (I use kitchen shears to trim) and cut small slits through the skin. Put chicken thighs and marinade into a Ziploc bag and let it marinate 4-8 hours, or all day while you’re at work.

When you’re ready to cook, drain chicken into a colander and let it come to room temperature. (This is important or the chicken will take too long to cook.) Preheat the oven to 425F/220C while the chicken comes to room temperature. When you’re ready, put chicken thighs on a large sheet pan and roast 8 minutes. While chicken cooks, trim the ends of the green beans and cut in half. Cut cherry tomatoes in half.

After 8 minutes remove sheet pan from the oven and use paper towels to blot any water that’s released from the chicken. (This will depend on the chicken you use, less expensive chicken will be more watery.) Add green beans to the sheet pan and brush chicken and beans with reserved marinade. Season with fresh-ground black pepper and a little salt. Roast 14 minutes more.

After 14 minutes (or when the chicken is starting to brown a bit and seems nearly done) tuck cherry tomatoes halves around the chicken and green beans (try to keep ingredients in a single layer as much as you can.) Cook about 6 minutes more, or until chicken and green beans are done.

Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal found on KalynsKitchen.com

Sprinkle with Feta cheese and serve. Wait for compliments. More Feta is allowed, after all it’s Christmas!

More Red and Green Dinners for Christmas:

One Pan Low-Carb Greek Skillet Chicken
Low-Carb Chicken Stir-Fry Sheet Pan Meal
Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella
Roasted Asian Salmon and Green Beans Sheet Pan Meal
Low-Carb Rotisserie Chicken Christmas Salad with avocado, Pepper, Feta, and Lime

Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal

When you want to keep it healthy during the holidays, this Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal is still a festive dish!

Ingredients:

Marinade Ingredients:

  • 1/3 cup olive oil
  • 1/3 cup lemon juice (see notes)
  • 1 T Greek Seasoning
  • 1 tsp. Spike Seasoning (or use another all-purpose seasoning of your choice)
  • 1/2 tsp. dried thyme

Sheet Pan Meal Ingredients:

  • 8 bone-in, skin-on chicken thighs (If your package of thighs has more than 8, trim and marinate them all and cook the extras on a separate sheet pan.)
  • 1 lb. thin green beans, ends trimmed and cut in half
  • 1 cup cherry or grape tomatoes, cut in half
  • fresh-ground black pepper and salt to taste (remember the Feta cheese is salty)
  • 1 cup crumbled Feta cheese (more or less to taste)

Directions:

  1. Mix olive oil, lemon juice, Greek Seasoning, Spike Seasoning, and dried thyme to make the marinade. Set aside 1/4 cup of marinade to brush on the dish later when you’ve added the beans.
  2. Trim chicken thighs, cutting away extra skin and fat as much as you prefer. (I use kitchen shears to trim) Cut small slits through the skin on the top of each thigh.
  3. Put chicken thighs into a Ziploc bag with the rest of the marinade and let it marinate 4-8 hours, or all day while you’re at work is even better.
  4. When it’s time to cook, drain the chicken into a colander placed in the sink and let it come to room temperature. (This is important or the chicken will take too long to cook for the timing of this recipe.)
  5. Preheat the oven to 425F/220C while the chicken comes to room temperature.
  6. When you’re ready, put chicken thighs on a large sheet pan and roast for 8 minutes.
  7. While chicken cooks, trim the ends of the green beans and cut them in half. (I do this by grabbing a handful and standing them up against the cutting board. Trim that end of the beans, then turn beans over and stand up the other side and trim.) Cut cherry tomatoes in half.
  8. After 8 minutes remove sheet pan from the oven and use paper towels to blot any water that’s released from the chicken. (This will depend on the chicken you use, less expensive chicken will be more watery.)
  9. Add the green beans to the sheet pan and brush chicken and beans with the reserved marinade. Season with with fresh-ground black pepper and a little salt (remember the Feta Cheese is salty.) Roast 14 minutes more.
  10. After 14 minutes (or when the chicken is starting to brown a bit and seems nearly done) tuck the cherry tomatoes halves around the chicken and green beans (try to keep ingredients in a single layer as much as you can.) Cook about 6 minutes more, or until chicken and green beans are done.
  11. Sprinkle with Feta cheese and serve hot.

Notes:

I use my fresh-frozen lemon juice for this recipe.

This recipe created by Kalyn, Jake, and Kara, after a few experiments that weren’t quite right! We loved the chicken, green beans, and tomatoes with the melty Feta on top.

All images and text ©

Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal is a good dinner option for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. For Keto you might want to use less tomatoes, or omit them completely if you prefer.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal on KalynsKitchen.com

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9 comments on “Low-Carb Greek Chicken, Green Beans, and Tomatoes Sheet Pan Meal”

  1. This was good!  I topped with feta and roasted red peppers chopped up.  I love the combo.
    Thank you.

  2. Hi Kalyn, you said that when you used chicken breasts you ended up with too much fluid/juice? I’m not a huge fan of chicken thighs (especially with skin/bone), so am trying to come up with an alternative, otherwise the flavors sound great! I’m thinking that roasting the chicken breasts and veggies separately might do it?

    • Or maybe cut the chicken breasts into strips, marinate, and cook 2-3 minutes in a hot pan before you roast. We liked the flavor of the breast so if you don’t mind blotting off some liquid with a paper towel just do it that way. (We has chunks of chicken breast.)

      • OK, cutting the chicken into strips and cooking for 2-3 minutes in a hot pan did work well for eliminating the water–got tons out that way. Next time I would omit the step of cooking 14 minutes afterwards though.. Chicken was a little too done, but it was all tasty.

    • Sandi, glad that worked for you!

  3. I’m having trouble finding the Yum button. Thank you for your help.

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