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Rachael shares her quick and easy one-pan shrimp or chicken dinner with tomatoes, red onions + feta. 

You can't beat how fast, simple and tasty this sheet pan dinner is. Rach calls it "the simplest, silliest meal ever!" And whether you and your family prefer shrimp or chicken, the recipe has you covered. Or, if your family is split like Rach's is, follow her lead and make it both ways!  

Pro Tip from Rach: To toss the ingredients with the dressing and evenly distribute them over the sheet pan, the best tool for the job is one you don't even need to search for: your hands! As Rach says, "Roll up your sleeves, ladies and gents. Get in there, mix it up and spread it out." 

For more of Rachael's best sheet pan dinners, check out her Steak Fajitas and Korean-Style Chicken and Vegetables



  • 2 pounds very large shrimp or prawns, peeled and deveined, or 16 chicken tenders
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh oregano, chopped, or 2 teaspoons dried
  • 1 teaspoon red pepper flakes
  • 4 cloves garlic, grated or finely chopped
  • 1/3 cup EVOO
  • 2 small red onions or 1 medium, cut into thin wedges with root attached
  • 16 Campari tomatoes (larger than cherry tomatoes, smaller than vine) or 2 pints cherry tomatoes, halved
  • 1-pound brick of Greek feta in water, drained and cut into ½-inch slabs, then large bite-sized pieces
  • A handful of flat-leaf parsley, chopped
  • Charred pita, to serve


Serves: 4


Preheat oven to 450°F, with rack at center. 

Season the shrimp or chicken with salt and pepper and whisk up dressing in a bowl: lemon zest and juice, oregano, red pepper, garlic and EVOO. 

Line a large baking sheet with foil and parchment, arrange shrimp or chicken, onions and tomatoes evenly over sheet tray. Add dressing and toss to coat, then nestle the feta in and around. Roast 20 minutes or until browned at edges and cooked through and the tomatoes have slumped. Top with parsley and serve with charred pita.