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sliced chicken on a plate

Greek Chicken and Cauliflower Sheet Pan Dinner

Course: Main Course
Cuisine: American, Greek
Prep Time: 5 minutes
Cook Time: 35 minutes
marinade: 1 hour
Total Time: 40 minutes
Servings: 3 people
Calories: 662kcal
This succulent Greek Chicken is such an easy, no-fuss weeknight meal. Made with a simple honey-yogurt marinade – it's all cooked on sheet with roasted cauliflower.
Print Recipe


  • 2 5.3 ounce tubs plain Greek Yogurt
  • 6 tablespoons olive oil divided
  • 6 cloves fresh garlic minced
  • 1 lemon zest and juice
  • teaspoon kosher salt divided
  • ½ teaspoon freshly ground black pepper divided
  • teaspoons Greek seasoning divided
  • teaspoons ground fennel divided
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh parsley divided
  • 3 chicken breasts
  • ½ head fresh cauliflower sliced
  • Cherry or Glory tomatoes halved, optional


  • For the Yogurt-Honey marinade/sauce: place yogurt, 4 tablespoons oil, garlic, lemon zest, lemon juice, 1 teaspoon salt, ¼ teaspoon pepper, 2 teaspoons Greek seasoning, 2 teaspoons fennel, honey and 1 tablespoon parsley in a medium bow. Whisk until well blended.
  • Place the chicken breasts in a large zipper-style plastic bag and add half of the Yogurt-Honey marinade/sauce. Close the bag, squeezing out most of the air. Squish the marinade all around the chicken, and refrigerate it 1-12 hours.
  • Refrigerate the remaining ½ Yogurt-Honey sauce in an airtight container.
  • The cauliflower can be prepared at this time or right before roasting. Cut the cauliflower as you like it, but keep the pieces no more than 1/2 –inch thick. Place chopped cauliflower in a bowl and add 2 tablespoons oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ teaspoon ground fennel. Mix gently and thoroughly to coat the cauliflower with the oil/seasonings; refrigerate until ready to cook.
  • When ready to cook, cover a large baking sheet with aluminum foil and spray the foil with nonstick spray. Cut a piece of parchment paper slightly large enough to cover and hang over the chicken; set aside.
  • Heat oven to 350°F.
  • Remove the chicken, Yogurt-Honey Sauce and cauliflower from the fridge.
  • Place the chicken on one end of the baking sheet. Spray one side of the parchment paper and place it (sprayed side down) over the chicken breasts – tucking the parchment around the chicken.
  • Place the cauliflower, in a single layer, on the other side of the baking sheet. Use up all the remaining space – it’s best not to crowd the cauliflower too much.
  • Bake at 350°F for 20-30 minutes or until the internal temperature of the breasts registers 155°F.
  • Remove the parchment paper and set oven to broil.
  • If adding tomatoes, place them over/around the cauliflower at this time.
  • Broil the food just long enough (about 2-4 minutes) to give the chicken a little color and add some caramelization to the cauliflower.
  • Once the internal temperature of the chicken registers 162-165°F, remove the chicken from the oven and cover loosely with foil. If the cauliflower still needs a little color, leave it under the broiler until it’s like you like it.
  • Transfer the sheet pan to a cooling rack and let rest 2-3 minutes.
  • Garnish with chopped fresh parsley and serve with extra Yogurt-Honey sauce.
  • Enjoy!


Calories: 662kcal | Carbohydrates: 29g | Protein: 61g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 149mg | Sodium: 1300mg | Potassium: 1410mg | Fiber: 5g | Sugar: 18g | Vitamin A: 362IU | Vitamin C: 73mg | Calcium: 236mg | Iron: 4mg