Sheet Pan Sun-Dried Tomato Chicken Bowls.

Sheet Pan Sun-Dried Tomato Chicken Bowls. Greek-seasoned chicken tossed with balsamic vinegar, zesty lemon, paprika, oregano, and garlic – then roasted until lightly charred, crisp, and full of smoky flavor. Bell peppers roast right alongside, soaking up all the juices for an easy, one-pan dinner. Finish with fresh greens and spring herbs tossed in a sun-dried tomato vinaigrette. Top it all off with crumbled feta and a dollop of tzatziki. It’s the perfect quick and flavorful meal for spring and summer nights.

Honestly, I feel like I’ve become a bit of a pro when it comes to sheet pan dinners. Chicken, salmon, beef—you name it, I’ve probably roasted it. At one point, I even considered doing a sheet pan dinner-themed cookbook…but it’s been done. So for now, I’m just excited to keep sharing my favorite versions right here.

Personally, I think food just cooks differently in the oven compared to the stovetop. Don’t get me wrong—there are plenty of dishes that are best made in a skillet, but when I can, I love letting the oven do the work. It’s low-effort, mostly hands-off, and always delivers great flavor.

Today’s recipe was inspired by my love of a really good jar of oil-packed sun-dried tomatoes. My dad used to use them all the time—mostly in his pastas and on pizzas—so I’ve loved them since I was a kid. They add such rich, concentrated flavor to everything.

And here’s my favorite trick: use the oil from the sun-dried tomato jar while cooking. It’s usually seasoned and adds so much extra depth to whatever you’re making.

This dinner is Greek-inspired, loaded with fresh herbs, sweet bell peppers, tangy feta, and those beloved sun-dried tomatoes. It comes together quickly and delivers big flavor with minimal effort.

Let’s Get Into The Details!

Ingredients

• olive oil
• chicken thighs or breasts – I use a mix
• lemon juice
• balsamic vinegar
• smoked paprika
• dried oregano
• garlic
• romaine lettuce
• fresh herbs: basil, dill, and parsley
• feta cheese
• Tzatziki sauce – I make mine at home, but Trader Joe’s and Whole Foods both have great in-store Tzatziki sauces

Ingredients – the vinaigrette 

• a jar of oil-packed sun-dried tomatoes
• balsamic vinegar – I use a peach-based white balsamic!
• lemon juice
• honey
• garlic
• mixed herbs – I love basil and dill

Special Tools 

Just a sheet pan is all you need!

Steps

Step 1: season the chicken

The chicken is super flavorful and seasoned with balsamic vinegar, lemon juice, smoked paprika, dried oregano, and garlic.

Working on a sheet pan, mix the chicken with olive oil, the above spices, the garlic, and salt.

Now nestle the bell peppers around the chicken.

Roast everything together until the chicken is a bit crispy and the peppers charred.

Step 2: the vinaigrette

Drain the oil from the sun-dried tomato jar into a glass jar or small bowl. Chop the tomatoes and add them back to the oil with lemon juice, balsamic vinegar, honey, and garlic. Season the vinaigrette with salt, pepper, and chili flakes.

Step 3: toss up a quick salad

Using shredded romaine or your favorite greens (arugula would be yummy too). Add some fresh herbs, then toss with the vinaigrette.

Step 4: create the bowls

I like to start with some warm rice. Next, I add greens and bell peppers, then the chicken. I usually shred or slice the chicken.

Spoon lots of the vinaigrette over the chicken. Then add feta cheese. You can serve with some tzatziki sauce on the side.

The bowls come out looking so colorful and fresh!

There’s so much happening with this simple-to-prepare dinner. It’s fun to make, exciting to eat, and tastes even better! I’m looking forward to making this over and over throughout the spring and summer!

Looking for other easy dinners? Here are some favorites:

Sheet Pan Chicken Tzatziki and Sweet Potatoes

Easy Greek Sheet Pan Chicken and Potatoes

30 Minute Spicy Indian Butter Chicken

Sheet Pan Chicken Gyros with Feta Tzatziki

Chicken Tzatziki Bowls

Sheet Pan Sesame Feta Chicken and Sweet Potatoes

Lastly, if you make this Sheet Pan Sun-Dried Tomato Chicken Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Sun-Dried Tomato Chicken Bowls

4.93 from 13 votes

6

by Tieghan Gerard

calories 317kcal

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Prep20 minutes mins

Cook30 minutes mins

Total50 minutes mins

Sheet Pan Sun-Dried Tomato Chicken Bowls with roasted peppers, herbs, and feta. An easy, flavorful dinner perfect for spring or summer!

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Ingredients 

1x2x3x

• ▢ 6 boneless skinless chicken breasts or thighs
• ▢ 1 tablespoon balsamic vinegar
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 4 cloves garlic, chopped
• ▢ salt, pepper, and chili flakes
• ▢ 2-3 bell peppers, sliced
• ▢ 3-4 cups cooked rice
• ▢ mixed herbs, lettuce, and Tzatziki, for serving
• ▢ 3/4 cup crumbled feta cheese

Sun-Dried Tomato Balsamic Vinaigrette

• ▢ 1 jar (8 ounce) oil-packed sun-dried tomatoes, chopped
• ▢ 3 tablespoons balsamic vinegar
• ▢ 2 tablespoons lemon juice
• ▢ 2 teaspoons honey
• ▢ 1 clove garlic, chopped
• ▢ 1/2 cup mixed herbs: basil, dill, parsley

Instructions 

• 1. Preheat oven to 425°F.

  2. On a baking sheet, toss together the olive oil, chicken, lemon juice, balsamic vinegar, paprika, oregano, and garlic. Season with salt, pepper, and chili flakes.

  3. Nestle the bell peppers around the chicken and season with salt and pepper. Bake for 25-30 minutes, until the chicken is cooked through.

  4. To make the vinaigrette, remove the tomatoes from the oil and chop. Add the oil to a larger glass jar. Add the tomatoes and all remaining ingredients - season with salt and pepper.

  5. In a salad bowl, combine the lettuce and herbs. Drizzle a few tablespoons of dressing over the greens and toss.

  6. Remove the chicken from the oven. Spoon over the vinaigrette. Serve the chicken over bowls of rice with the greens, feta, and Tzatziki. Serve with additional vinaigrette.

Nutrition

Calories: 317kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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