Sheet Pan Feta Chicken
Ingredients
The marinade
-
¼
cup
balsamic vinegar
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
honey
-
1
tablespoon
Dijon mustard
-
1½
teaspoons
kosher salt
-
½
teaspoon
garlic powder
-
½
teaspoon
dried oregano
-
½
teaspoon
black pepper
The main ingredients
-
4
small
boneless, skinless chicken breasts (6- to 8-ounces each)
-
1
large
red onion (peeled and cut into 1-inch wedges)
-
4
cups
cherry or grape tomatoes
-
8
ounces
feta cheese (packed in brine)
-
to taste
chopped fresh basil leaves (for garnish)
-
to taste
black pepper (for garnish)
Instructions
- Preheat the oven to 425°F.
- Whisk together the marinade ingredients in a bowl and coat the chicken breasts.
- Place the chicken on a baking sheet and coat the onion in the marinade, arranging it around the chicken.
- Prepare the tomatoes in the marinade and set aside.
- Bake the chicken for 10 minutes.
- Add the tomatoes to the baking sheet and drizzle any remaining marinade over everything.
- Continue baking until the chicken is cooked through and the tomatoes have burst.
- Garnish with fresh basil and black pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
18g
Total carbohydrates
15g
Total protein
30g
Sodium
800mg
Cholesterol
90mg
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