Keto Greek Chicken
This easy Keto Greek Chicken Recipe cooks on a sheet pan in the oven in no time. With a little fancy plating, this simple meal looks impressive enough for an elegant dinner party. It has rich Mediterranean flavors in every bite. If you enjoy Greek dishes, this baked Greek chicken dinner will fit your fancy.
After a few days of eating more substantial or heavy keto recipes, this is the type of meal my body needs. Heavy on the veggies with lean protein and just enough cheese to give everything a fantastic flavor. My baked Greek Chicken is perfect for a light dinner and just as good as leftovers for lunch the next day.
I love sheet pan meals. They are my new favorite type of dinner for a keto diet. Throw some ingredients in a pan and toss them in the oven. Voila. Dinner is served.
For more sheet pan dinners, try my Chicken Asparagus Bake!
Ingredients
- Avocado Oil and/or Extra Virgin Olive Oil – Either will work. You need some in the pan and then some for the topping.
- Chicken Tenders – I normally use frozen chicken tenders. Fresh tenders will cook faster than vegetables. If you have fresh chicken, just cook the zucchini for 15 minutes prior to adding the chicken to the pan. Boneless skinless chicken breasts cut into strips work as well.
- Zucchini – Other good choices for this are yellow squash, broccoli, or cauliflower.
- Fresh Dill – Dill is really the star of the show here. Greek oregano is another nice choice.
- Grape Tomatoes – Any small tomatoes will work, such as grape or cherry tomatoes.
- Feta Cheese – Feta is pretty salty, so this dish doesn’t contain much added salt.
- Lemon Juice – Fresh lemon juice has the best flavor.
How To Make Keto Greek Chicken
Step One: First, you want to start by preheating your oven to 400 degrees. Then grab your sheet pan and drizzle with oil. Then lay out your chicken, tomatoes, dill, and zucchini on the rimmed baking sheet. Sprinkle with kosher salt and bake for 30 minutes.
Step Two: While your sheet pan dinner is cooking, start to whip up your toppings in a bowl.
Step Three: Once your chicken has cooked for 30 minutes, check to see if the chicken is thoroughly cooked. If it is, then remove the chicken from the tray. Turn your broiler on, and put veggies back into the oven to broil them for up to five minutes. You will get them golden brown.
Step Four: Once veggies are done top the chicken with roasted vegetables.
Step Five: Add on your topping mixture and serve.
Variations
- Vegetables: You are welcome to change up the vegetables. Asparagus, fresh green beans, onions, broccoli, red peppers, cauliflower, and brussels sprouts are all good options. Just consider if the vegetables pair well with Greek seasonings.
- Fresh Tenders – You can use fresh chicken tenders. Cook the vegetables for 15 minutes, remove from the oven, add raw chicken to the pan, and then put them back in the oven for 15 minutes. Remove the chicken when cooked, turn oven to broil as directed, and follow directions. If you buy chicken breasts, just cut them in half, so they are smaller portions of chicken. Or you will run into the chicken being raw and the veggies overdone.
- Thighs – Boneless skinless chicken thighs also work for this recipe. They can cook with the veggies the whole time.
- Seasonings – Add fresh garlic cloves, black pepper, parsley, lemon zest, onion powder, oregano, or any other seasoning that works for you.
- Topping – Add a little yogurt to make a creamy sauce or boost the flavor with some kalamata olives or raw chopped red onions.
Storage
You can store this in the fridge for up to three days. The zucchini will become softer as it sits in the refrigerator. The chicken, on the other hand, reheats beautifully.
I have used this recipe to meal prep for lunches, and it works great. We love the Mediterranean flavors, and sheet pan dishes are incredibly easy to make. If you are on the hunt for an easy weeknight meal, or just want a new chicken recipe, give this sheet pan dinner a try today and let me know what you think.
Can You Freeze Keto Greek Chicken?
I generally don’t refreeze chicken that has been previously frozen. But if you’d like you are welcome to save any leftover chicken and toss it in the freezer. Unfortunately, the vegetables will not freeze well. They will become very mushy during the freezing process. I also recommend not topping the chicken with feta cheese. Just hold the chicken back and then store in an airtight container or freezer bag and store up to three months.
Thaw the chicken in the fridge the night before and then warm it in the oven or microwave. Then you can top it with cheese or pair it with vegetables.
Common Questions
How To Cook Everything in a Sheet Pan Meal Perfectly
The one and the only problem I’ve found with sheet pan meals are that some of the ingredients need to cook for different lengths of time. I fixed that with this meal by removing the chicken and quickly broiling the vegetables to finish cooking them. That way you have tender chicken and roasted veggies all at once.
If you are worried about your chicken getting cold, place it on a plate or dish and then wrap it with aluminum foil to help keep it nice and warm while our vegetables finish roasting.
What To Serve With Greek Chicken
Generally, we eat this dish alone, but if you want to stretch it, feel free to pair it with some cauliflower rice, Keto Greek Salad, gluten-free Spinach & Feta Pastries, or Baked Feta Spaghetti Squash. If you are serving a crowd, having extra sides will help stretch your dinner for sure.
You can also serve this on a bed of lettuce to make keto Greek chicken bowls.
Love the bold flavors of this low carb recipe? Make sure to try my Keto Tzatziki Sauce and Baked Feta Chicken next!
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Keto Greek Chicken Recipe
Ingredients
Ingredients:
- 2 tbsp avocado oil
- 2 lb frozen chicken tenders
- 1/2 pint tomatoes
- 1 large zucchini
- 1/2 tsp salt
- 3 sprigs fresh dill
Topping Ingredients:
- 1 tbsp fresh dill finely chopped
- 2 tbsp feta cheese finely chopped
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400.
- Drizzle the avocado oil (or other cooking oil of your choice) on a large sheet pan. Put the chicken, tomatoes, dill, and zucchini on the tray. Sprinkle with salt. Bake for 30 minutes.
- Meanwhile, stir together the topping ingredients.
- After 30 minutes the chicken should be cooked through. Remove the chicken to a serving tray. Turn the broiler on. Put the tray of veggies on the top oven rack. Broil for 3-5 minutes or until they are beginning to brown and look roasted. Discard the cooked dill sprigs.
- Put the veggies on top of the chicken on the serving tray. Sprinkle the feta mixture on top.
Notes
Nutrition
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Originally Published March 20, 2017. Revised and Republished January 23, 2026.
Very tasty recipe and super easy to make! I especially liked the topping on the chicken! So yummy! ⁰0
I don’t cook with dill nearly enough but this recipe reminded me of how much I love it! So great, we will be making it again!
This is AMAZING! Such a perfect topping for chicken and I love the feta-dill combo!