I went through a phase where I just couldn’t look at another plain chicken breast. We’ve all been there, right? You’re trying to find nourishing, high-protein options for the family, but everything starts to taste the same. It’s the fastest way to get stuck in a dinner rut.
This recipe was my answer. I wanted to capture all those vibrant, sunny flavors of the Mediterranean in a way that was simple, satisfying, and didn’t involve a mountain of dishes. The answer? A one-pan meal that does all the heavy lifting.
These are not your average meatballs. We’re talking tender, juicy Greek Chicken Meatballs (polpettes!) infused with lemon, fresh herbs, and a secret ingredient (zucchini!) to keep them moist, all roasted to perfection alongside golden potatoes, sweet peppers, and hearty chickpeas. It’s a complete, balanced meal on a single sheet pan.
A Smarter Way to Do “Weeknight Delicious”
What I love about this Mediterranean chicken recipe is how much flavor and nutrition it packs onto one pan. It’s not just a meal; it’s a strategy for a busy week.
- A Truly Balanced Bowl: You get everything you need right here. Hearty protein from the chicken and chickpeas, wholesome carbs from the potatoes, and a rainbow of nutrients from the peppers and onions. It’s so satisfying.
- The Vinaigrette is Everything: The real magic is the lemon-herb vinaigrette. We use it to roast the chicken and as a final drizzle. It brightens up all the earthy flavors and makes the whole dish sing.
- One-Pan Simplicity: This is the big win for me. Everything roasts together, meaning flavors mingle and, most importantly, cleanup is an absolute breeze.
How This One-Pan Meal Comes Together
Don’t be intimidated by the ingredient list; the process is incredibly straightforward. It’s all about simple, whole-food ingredients.
You’ll start by tossing the potatoes, peppers, onions, and chickpeas on your sheet pan and giving them a 20-minute head start in the oven. While they’re roasting, you’ll mix the polpettes (meatballs). The trick here is using grated zucchini and panko—it creates an incredibly tender, moist meatball. You’ll nestle those onto the pan, drizzle with a tangy vinaigrette, and roast until everything is golden and cooked through.
While this is a fantastic all-in-one dinner, I love to serve it with a few easy Mediterranean-inspired sides, especially if we have guests. A bowl of creamy homemade hummus or a smoky eggplant dip makes for a perfect starter. And if you want a cooling contrast, a simple cucumber tahini salad on the side is just perfect.
A Few of My Favorite Tips
After testing this Greek chicken recipe a few times, I’ve learned a couple of things that guarantee success:
- Squeeze That Zucchini: This is the most important step! Zucchini holds a surprising amount of water. You must squeeze it dry in a clean kitchen towel. This is the secret to polpettes that hold their shape and aren’t watery.
- Don’t Overwork the Chicken: Ground chicken can go from tender to tough in an instant. Mix the meatball ingredients with your hands until they are just combined. Less is more.
- Make a Double Batch of Vinaigrette: This lemon-Dijon dressing is liquid gold. I always make extra and use it on salads all week. It’s a fantastic, simple dressing.
Quick Questions (FAQ)
How do I store and reheat leftovers?
Leftovers are fantastic! Store everything in an airtight container in the fridge for 3-4 days. I prefer to reheat in the oven or air fryer at 375°F (190°C) until warmed through to keep the veggies and meatballs from getting soggy.
Can I use ground turkey instead of chicken?
Absolutely. Ground turkey (93/7) would be a perfect substitute here and works beautifully with all the Greek flavors.
What if I love sheet pan dinners?
You’re speaking my language! If one-pan meals are your key to sanity like they are mine, you should definitely try my go-to sheet pan Mediterranean chicken (with different veggies!) next week.
Greek Chicken Meatballs with Roasted Potatoes
Ingredients
For the Polpettes (Meatballs):
- 2 lbs 900g lean ground chicken breast
- 1.5 cups 90g whole-wheat panko breadcrumbs
- 1 medium zucchini finely grated and moisture squeezed out
- 1 medium yellow onion finely grated
- 4 cloves garlic minced
- 1 large egg lightly beaten
- 1/2 cup mixed fresh parsley and mint finely chopped
- Zest of 1 large lemon
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
For the Roasting Pan & Vinaigrette:
- 2 lbs 900g Yukon Gold potatoes cut into 1-inch cubes
- 2 red bell peppers cut into 1-inch pieces
- 1 large red onion thinly sliced
- 1 15- ounce can chickpeas rinsed and drained
- 2/3 cup extra virgin olive oil divided
- 1/3 cup fresh lemon juice
- 2 tsp Dijon mustard
- 1 tbsp fresh oregano chopped (or 1 tsp dried)
- 1/2 tsp kosher salt divided
- 1/4 tsp black pepper
- Additional fresh parsley or mint for garnish
Instructions
- Preheat and Prepare: Position a rack in the center of the oven and preheat to 400°F (200°C). On a large rimmed sheet pan (18×13) or divided between two pans, combine potatoes, bell peppers, red onion, and chickpeas. Drizzle with 3 tbsp of the olive oil, season with 1/4 tsp of the salt and all of the black pepper, and toss to coat; spread in an even layer.
- Par-Roast Vegetables: Roast for 20 minutes, stirring once halfway through.
- Hydrate the Binder: Meanwhile, in a large bowl combine the whole-wheat panko, grated yellow onion, and minced garlic.
- Form the Polpettes: Add the ground chicken, grated zucchini, egg, parsley and mint, lemon zest, dried oregano, smoked paprika, cumin, black pepper, and the 1/4 tsp kosher salt. Mix gently until just combined; form about 24 golf ball–sized meatballs.
- Combine and Roast: Remove the pan; nestle the polpettes among the vegetables.
- Make the Vinaigrette: In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, oregano, and the remaining 1/4 tsp kosher salt until emulsified.
- Final Bake: Drizzle about half of the vinaigrette over the polpettes and vegetables. Return to the oven and bake 20–25 minutes, until the polpettes reach 165°F (74°C). For extra browning, broil 1–2 minutes, watching carefully. Vegetables should be fork-tender with browned edges; if needed, roast 5–10 minutes more.
Notes
- Squeeze the Zucchini: Do not skip squeezing as much moisture as possible from the grated zucchini using a clean kitchen towel. This is crucial for preventing watery meatballs.
- Gentle Mixing is Key: Overworking ground chicken can result in a tough texture. Mix the ingredients until they are just incorporated for the most tender result.
- Vinaigrette Versatility: The lemon-herb vinaigrette is a fantastic all-purpose dressing. Double the batch and save the extra for salads throughout the week.
Nutrition Information
Per Serving (1/8th of the recipe)- Calories: 569 kcal
- Protein: 42 g
- Fat: 23 g
- Saturated Fat: 3.7 g
- Carbohydrates: 37 g
- Dietary Fiber: 6.9 g
- Sodium: 231 mg
- Sugar: 7 g (all naturally occurring)
I really hope this recipe makes your week a little easier and a whole lot more delicious. It’s become a staple in our home, and I love seeing the whole family enjoy a meal that’s so vibrant and satisfying. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
