Sheet Pan Greek Chicken and Vegetables
Ingredients
Lemon Garlic Marinade
-
¼
cup
olive oil
-
1
fresh lemon
lemon
-
4
cloves
garlic, minced
-
½
Tbsp
dried oregano
-
½
tsp
salt
-
to taste
freshly cracked pepper
Chicken and Vegetables
-
1
pint
grape tomatoes
-
2
medium
bell peppers
-
1
small
red onion
-
1.5
lbs.
boneless skinless chicken breast
Toppings
-
15
pieces
kalamata olives (about ½ cup)
-
2
oz.
crumbled feta
-
1
handful
fresh parsley
For Serving (optional)
Instructions
- Preheat the oven to 400ºF and prepare the marinade by combining olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Chop the bell peppers and onion into 1 to 1.5-inch pieces and place them on a baking sheet with the grape tomatoes, then toss with half of the marinade.
- Roast the vegetables for about 10 minutes.
- Prepare the chicken by pounding it to an even thickness, then cut each breast into two pieces and marinate in the remaining marinade.
- After 10 minutes, stir the vegetables and make space for the chicken on the baking sheet, then add the chicken.
- Bake for an additional 20-25 minutes until the chicken reaches an internal temperature of 165ºF.
- For extra browning, switch to broil for about 5 minutes.
- Top with olives, feta, lemon zest, and parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
679
Total fat
27.9g
Total carbohydrates
58.5g
Total protein
46.3g
Sodium
1228mg
Cholesterol
0mg
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