Sheet Pan Greek Chicken and Veggies with Tzatziki Sauce
Ingredients
The Chicken and Vegetables
-
1 ¼
pounds
boneless, skinless chicken thighs
-
1
pound
Brussels sprouts
-
1
14-ounce can
artichoke hearts
-
1
medium
yellow bell pepper
-
½
small
red onion
-
1
cup
cherry tomatoes
-
⅓
cup
pitted kalamata olives
-
½
lemon
thinly sliced
The Seasoning and Sauce
-
¼
cup
avocado oil or olive oil
-
¼
cup
fresh herbs of choice
-
1
medium
lemon (juice)
-
3
cloves
garlic
-
½
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
¼
cup
crumbled feta cheese
-
1
serving
Tzatziki sauce
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the chicken thighs on the baking sheet and surround them with Brussels sprouts, artichoke hearts, bell pepper, and onion slices.
- In a bowl, mix the oil, herbs, lemon juice, garlic, salt, and pepper, then drizzle over the chicken and vegetables.
- Place a lemon slice on each chicken piece and bake for 13 minutes.
- Add the tomatoes and olives, stir gently, and return to the oven.
- Bake for an additional 5 minutes, then sprinkle feta cheese on top.
- Switch the oven to broil and broil for 3-5 minutes until browned and cooked through.
- Remove from the oven, add more fresh herbs if desired, and serve with Tzatziki sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
415
Total fat
23g
Total carbohydrates
24g
Total protein
33g
Sodium
750mg
Cholesterol
138mg
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