Sheet Pan Baked Feta Chicken
This Sheet Pan Baked Feta Chicken features tender chicken, loads of vegetables, chunks of feta, and a flavorful honey garlic lemon pepper sauce. It makes for a deliciously easy weeknight dinner or meal prep!
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Sheet pan meals are perfect for easy weeknight dinners or simple meal prep, and this baked feta chicken is no exception. It’s also rich in flavor, with a delightful sauce where both the juice and zest of the lemon is used, along with savory herbs, sweet honey, garlic, and a touch of (optional!) heat with some crushed red pepper flakes.
If you’re a fellow fan of sheet pan meals for easy dinners or meal prep, you’ve got to also check out my sheet pan pesto chicken and veggies and harvest chicken sausage sheet pan meal.
Ingredient Notes & Substitutions
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Chicken – I used boneless, skinless chicken breasts, but you can use boneless chicken thighs or a different protein if you prefer.
- Vegetables – I’ve included the exact amounts and types of vegetables I used in the recipe card below (broccoli, bell pepper, grape tomatoes, zucchini, and red onion), but please know this is a great meal to use what vegetables you have, or simply just swap in what you prefer! I would avoid root vegetables, though, like potatoes, sweet potatoes, and carrots, because they will take a lot longer to cook compared to the rest of the vegetables and the chicken.
- Feta Cheese – obviously feta is a NEED in baked feta chicken! I love the look of chunks of feta nestled into the dish, but I also love the pops of flavor you get when you get a bite with feta. If you prefer more feta, you can easily double the amount or cut into smaller pieces to disperse more frequently throughout the dish.
- Honey Garlic Lemon Pepper Sauce – For maximum flavor, use the whole lemon – both the juice and zest. Then whisk it with some minced garlic, honey, avocado or olive oil, herbes de provence, salt, pepper, and crushed red pepper flakes. It pairs so perfectly with everything here!
How to Make Baked Feta Chicken
For complete instructions, please check out the recipe card at the bottom of this post.
Whisk together the honey garlic lemon pepper sauce, then pour it over the sheet pan of bite-sized pieces of chicken and vegetables. Toss the chicken and vegetables in the sauce until every piece is evenly coated.
Nestle chunks of feta on top of the prepped chicken and veggies, then bake!
Tips and Variations
- Gently place the feta on top of the chicken and vegetables, after you’ve tossed the chicken and vegetables in the sauce. If not, the feta will crumble more as you toss it with the chicken and veg. Which will still taste delicious! It will just have a different look and effect than getting big chunks of feta.
- More feta! Listen, if you’re a huge feta lover – go ahead, add more. Measure with your heart. You also can cut the feta into smaller cubes, to disperse them more frequently throughout the sheet pan dish.
- Swap the protein. You can use chicken thighs or swap for an entirely different protein, like chicken sausage, steak bites, pork chop bites, salmon bites, or tofu.
- Add more heat – or skip it entirely. If you’re a fan of more heat, I highly recommend adding more crushed red pepper flakes. Not a fan? Skip entirely! Do what works for you!
- Use different vegetables. Whether you want to use up vegetables you already have on hand, or just prefer different ones, you can swap out vegetables. Avoid root vegetables, like potatoes, because they won’t cook evenly with everything else. And all in all, just aim for 6-8 cups of vegetables total.
Meal Prep: Storage, Freezing, & Reheating
Baked feta chicken is a perfect meal prep meal! Not only can you make it quickly and easily on a sheet pan in 30 minutes, but it stores and reheats beautifully.
Package your meal prep (or leftovers!) into airtight containers (I love these glass ones). If you’re pairing it with a carb like rice or quinoa, I usually plate it all together.
It can store in the refrigerator for up to three days, or can be frozen for up to a month.
To reheat, microwave for 1-2 minutes in 30 second intervals, until warmed through.
Serving Suggestions
You can certainly eat this baked chicken with feta as its own protein and vegetable-focused meal, especially if you’re looking for a lower carb option.
I personally prefer to serve with a whole grain or rice. It’s also really good with roasted sweet potato cubes, but you’ll want to roast those separately because they take longer to bake than the sheet pan meal does.
Feta chicken with pasta is also delicious, but from a meal prep perspective, I recommend storing the pasta separately from the chicken and vegetables, so the sauce doesn’t make the pasta mushy.
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More High Protein Meal Prep Recipes:
- Sheet Pan Pesto Chicken and Veggies
- Cottage Cheese Pasta Sauce
- Ranch Cottage Cheese Dip
- Protein Overnight Oats
- 5-Ingredient Taco Soup with Chicken
- Bacon Gruyere Egg Bites
- High Protein Pasta Salad
- Protein Yogurt Bowls
- Beef Teriyaki Bowls
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Sheet Pan Baked Feta Chicken
Ingredients
Chicken & Vegetables
- 1.5 pounds chicken breast boneless, skinless
- 2 cups broccoli florets
- 1 bell pepper chopped
- ½ red onion chopped
- 1 pint grape tomatoes halved
- 1 zucchini chopped
- 4 ounces feta cut into 1/2" cubes
Garlic Honey Lemon Sauce
- 1 lemon juice and zest
- 4 cloves garlic minced
- 2 tablespoons avocado oil
- 1 tablespoon honey
- 1.5 teaspoons herbes de provence
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Preheat oven to 450°F.
- Place chicken and vegetables on a sheet pan. Set aside.1.5 pounds chicken breast, 2 cups broccoli florets, 1 bell pepper, 1/2 red onion, 1 pint grape tomatoes, 1 zucchini
- In a small bowl, add the zest and juice of the lemon with the rest of the sauce ingredients – minced garlic, avocado oil, honey, herbes de provence, salt, pepper, and crushed red pepper flakes. Whisk to combine.1 lemon, 4 cloves garlic, 2 tablespoons avocado oil, 1 tablespoon honey, 1.5 teaspoons herbes de provence, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon crushed red pepper flakes
- Pour the sauce over the chicken and vegetables and gentle toss to evenly coat everything in the sauce. Spread everything out into an even layer, then nestle the chunks of feta on top.4 ounces feta
- Bake for 15-20 minutes. The chicken will reach 165°F internally when done.
- Remove from oven, then serve as is or over rice, quinoa, pasta, or with roasted potatoes or sweet potatoes. Enjoy!