sheet pan greek artichoke dinner

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • pounds chicken thighs sliced into strips
  • 2 jars marinated artichokes
  • ½ red onion sliced
  • 1 yellow bell pepper sliced
  • 1 jar kalamata olives drained
  • 1 pound brussel sprouts sliced lengthwise
  • cup mayonnaise
  • 2 lemons zest + juice
  • 1 tablespoons garlic minced
  • 1 teaspoon oregano


  • Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
  • In a large bowl, add the 1 ½ pound sliced chicken thighs, 2 jars marinated artichokes, ½ sliced red onion,1 sliced yellow bell pepper, 1 jar kalamata olives, and 1 pound halved brussels sprouts.
  • In a small bowl, whisk together the ⅓ cup mayonnaise, zest and juice from 2 lemons, 1 tablespoon minced garlic (or frozen cube), 1 teaspoon salt, 1 teaspoon oregano, and  ½ teaspoon black pepper .Pour over the bowl of chicken and veggies and mix.
  • Pour the marinated Greek artichoke chicken onto the lined sheet pan and spread evenly.
  • Bake for 20 minutes, stirring once halfway through, or until the vegetables are tender and the chicken is cooked through.
  • Turn the oven to broil and broil for 3-5 minutes, tossing halfway through to get a little char on the chicken and veggies.
  • If meal prepping, transfer to meal prep containers alongside cooked couscous. Let the chicken and veggies cool completely before covering and storing in the fridge for 3-4 days.


  • Serve with Israeli couscous and warmed pita bread.


  • Protein: Swap chicken thighs for chicken breasts or pork tenderloin.
  • Vegetarian: Replace chicken with more veggies and/or potatoes.


  • Cook chicken and veggies and; store in an airtight container for up to 3-4 days in a refrigerator.
  • Cook couscous (don’t overcook!) and cool completely before storing in an airtight container.


Calories: 675kcal | Carbohydrates: 24g | Protein: 34g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 604mg | Potassium: 966mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1930IU | Vitamin C: 199mg | Calcium: 112mg | Iron: 4mg