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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
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
Servings: 6
Calories Per Serving: 317 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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.
This post was originally published on May 7, 2025
This looks delicious! I’m not a fan of bell peppers or tzatziki. Is there another veggie and sauce you would recommend? Thanks!
Hey Liv,
I think this recipe would be great with hummus and instead of the bell peppers, broccoli or zucchini would be delicious! I hope this helps! xx
This was so delicious that I made it twice this week! I made the vinaigrette first and this dish comes together very easily with little cleanup. The vinaigrette is out of this world and I made extra the second time to have some leftover. Great idea using the oil from the sun-dried tomatoes! We loved the mix of these flavors and am also thrilled to have recipes that use fresh herbs from the garden. This is my new fav of yours for sure 🙂
Hey Ellen,
Happy Sunday! So glad to hear this recipe turned out nicely for you! I appreciate you making it and your feedback! xx
This was delicious but if I were to make it again I think I’d skip the rice and peppers and just make it more of a salad with some pita on the side.
Hi Gillian,
Happy Friday!! Thanks so much for making this dish and your feedback, love to hear it was a hit!
So many flavors in this recipe, excellent meal!!
Thanks so much, Brittany! Love to hear you enjoyed this dish, I appreciate you making it! Hope you are having a great week! xx
I did not have Bell peppers (slight shift in recipe) but I did have red onions. I figured they are both sweet when cooked down, and it turned out WONDERFUL! I failed to add bell peppers to my grocery list, but I’m definitely going to make this again and will definitely have the right ingredients. As for the pickled onions, perfect touch and I added Kalamata olives, to the mix!!! Awesome spring/summer dish, meal prep winner, and if you are just in DINNER RUT. Thank you for sharing!!! From New Braunfels Tx! Megan R.
Hi Megan,
Fantastic!! Thanks a lot for trying this recipe and your feedback, I’m so glad to hear it was enjoyed! x
This was so good. Sooo so good. It’s getting hot here in SC so it’s when I start looking for one pan-esque recipes, not too heavy but flavorful. This was a hit! I did not have tzatziki sauce but had the rest and made as written. My girls (6&8) even really enjoyed the chicken (sans vinegarette). This will definitely be in the rotation!
Thanks so much, Kristin! So glad to hear this recipe was enjoyed by your family, I appreciate you making it! xx
What kind of bowls are you serving this in? I love how big they seem to be. Whats the brand?
Hi Caroline,
So sorry, I do not have a link for these bowls, but they are like pasta bowls. Crate and Barrel probably has some great options! xx
What’s up with all the pictures of what look like pickled onions? I don’t see them anywhere in the recipe.
Hi there,
Feel free to add them as a fun topping! Here is a recipe if you would like:
https://fett-weg.today/quick-pickled-veggies/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xx
So insanely delicious…thank you for another amazing dinner recipe.
So flavorful and easy. Really appreciate your recipes so much.
Hi Laurie,
Happy Sunday!💐💕 Love to hear this recipe was a hit, I appreciate you making it and your comment! xx
It looks like there are red onions in several photos but I don’t see any mention of them. Are they for serving? And are they raw/soaked or pickled? I’ll definitely be trying this recipe. Thanks.
Hi Amanda,
I do like to serve some pickled onions on the side:) Here is the recipe:
https://fett-weg.today/quick-pickled-veggies/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
I am making this tonight, but noticed there is no measurement for the olive oil to go on the chicken. Can you please update or let me know?
Hi Danica,
Just a drizzle of olive oil to coat the chicken:) I hope you love this dish, please let me know if you give it a try! xx
I made this for dinner last night and my goodness it is definitely in my standard meal rotation now! The flavors are so bright and fresh, it was perfect for eating outside in the sun. It also came together very easily and quickly- super low effort but high reward meal! Can’t wait to make it for friends and family!
Hi Ashley,
Happy Thursday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a winner! x
This was so good I could cry! I told my husband we would be having it weekly all summer long! Absolutely divine! & I love how easy/quick it is to put together!
Hey Maude,
Awesome! I appreciate you trying this recipe and your feedback, so glad it turned out well. Have the best week! x
How much olive oil do we use with the chicken? Don’t see it listed. Can’t wait to try!
Hi Kathy,
Just a drizzle of olive oil to coat the chicken. I hope you love this dish, let me know how it turns out for you! xx
You have a pic of onions soaking in something, but there are no instructions for it nor are they listed in the ingredients. Can you please clarify?
Hey Jen,
Totally optional, I love to add pickled veggies to dishes when I can. Here is the recipe:
https://fett-weg.today/quick-pickled-veggies/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
It would be helpful if you would include ALL of the instructions and ingredients that you use. Several people asked about the bowl of onions, and your reply was “optional but I love to add them”. Well you should include that info in the recipe; not letting readers wonder about them and having to e-mail you about them. This happens with other recipes as well–you add your own touches but don’t explain that you’re doing it or why. Thanks!
Are you using pickled red onions too? The last pic has a bowl of them 🙂
Hi Lisa,
I did add some pickled onions to mine, here is the recipe:
https://fett-weg.today/quick-pickled-veggies/%3C/a%3E%3Cbr /> I hope you love this recipe! xT