Hey PaleOMG, friends! It’s Stacie here, dietitian and co-founder of The Real Food Dietitians! You may have remembered me from when I shared my easy-and-tasty Buffalo Chicken Meatballs last August as well as a bit about my journey to real food and the paleo lifestyle – yup, I used to be a calorie-counting queen and low-fat dieter. Today, I’m back on PaleOMG and I couldn’t be more excited to share another crazy delicious recipe with you! You’re going to love this one. A big thanks to Juli for providing me with this awesome space to share my love for Real Food and tasty recipes. It’s such an honor!
One-Pan Greek Chicken & Veggies with Paleo Tzatziki Sauce
A quick side note: My business partner, Jess and I, met up with Juli for lunch in Boulder, CO, at an amazing gluten-free restaurant called Shine a few months back, and if you haven’t met Juli in person, I want you to know that she’s just as incredible and hilarious of a person offline, as she is online. She genuinely cares about the paleo community and her readers…you! We had such a good time chatting all things blogging and devouring the best curry ever.
Alright, so who likes simple recipes?!
I sure do! I’m all about super simple and delicious recipes because I just don’t have time to spend hours upon hours in the kitchen cooking, eating and then doing dishes. My guess is that you don’t either. It seems like we all have hectic schedules, whether we’re a parent, a student, an entrepreneur etc. It’s just the way of the world these days and as much as I try to ‘slow down,’ it just doesn’t happen. I’m a hustler by nature, I’ve accepted that, so I just roll with it and do my best to listen to my body and give it rest when needed.
With that said, one-pan meals have become a go-to of mine. I love that it’s everything you need all in one pan – proteins, healthy fats, and complex carbs from veggies. Recently, I shared a One-Pan Balsamic Chicken and Veggie Bake on my blog which inspired me to keep the theme going and share my One-Pan Greek Chicken & Veggies with Paleo Tzatziki Sauce with you!
This recipe is prepared and baked all in one pan, super easy, full of flavor and the Paleo Tzatziki Sauce is to die for. If you’re a fast veggie chopper or purchase pre-cut veggies, the entire recipe can be made in 30 minutes with 10 minutes of prep time and 20 minutes of oven time. While the chicken and veggies are in the oven, you can use that time to whip up the Paleo Tzatziki Sauce. I created this recipe to be completely dairy-free, but if you tolerate dairy, I’d suggest adding ¼-½ cup feta cheese right after it comes out of the oven. Because melted ooey-gooey feta…yes, please!
The key to one-pan recipes is to find a combination of ingredients that not only taste delicious, but also have similar cooking times. You want all of the pan contents to come out of the oven at the same time, cooked to perfection. So I encourage you to read and follow the directions carefully to make that happen with this One-Pan Greek Chicken & Veggies with Paleo Tzatziki Sauce recipe.
Let’s get cooking!
- 1 1/4 lbs. boneless, skinless chicken thighs
- 2-2 1/2 cups Brussels sprouts, halved
- 1 1/2 cups small baby potatoes, halved
- 1 bell pepper, cut into large pieces
- 1/2 small red onion, sliced
- 5 whole artichoke hearts, halved
- 1 cup cherry or grape tomatoes
- 1/3 cup kalamata olives
- 1/4 cup avocado or olive oil
- 1 lemon, juiced
- 1 lemon, sliced thin
- 3 garlic cloves, finely minced
- 1/4 cup fresh herbs (oregano, basil, and/or thyme) finely chopped + additional for topping
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- Paleo Tzatziki Sauce
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Combine oil, lemon juice, garlic, herbs, salt and pepper. Whisk and set aside.
- Chop veggies.
- Place Brussels sprouts, potatoes, peppers, onions, artichoke hearts on the sheet pan. Pour ⅔ of the vinaigrette over veggies and toss veggies to coat. Make sure all pieces are coated.
- Move veggies around to make spaces for the chicken thighs. Place chicken on the pan. Top each chicken thigh with the remaining vinaigrette, then top chicken with lemon slices.
- Transfer pan to the oven and bake for 15 minutes. After 15 minutes, remove from oven and add tomatoes, kalamata olives and toss veggies. Place back into the oven.
- Bake for an additional 5-7 minutes or until chicken is cooked through. The time will depend on the thickness of the chicken. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165ºF, remove pan from the oven. OR to crisp veggies up slightly, turn oven to broil and broil for 1 minute before removing from oven. Watch closely.
- While chicken and veggies are in the oven, make the Paleo Tzatziki Sauce. This is optional but highly recommended!
- Top with Paleo Tzatziki Sauce and fresh herbs. Serve and enjoy!
Oh hey – let’s be friends and eat good food together! Connect with me on:
Website: The Real Food Dietitians
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