Description
An easy, flavorful Greek chicken dish with roasted vegetables, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 4 chicken breasts or thighs
- 1 red onion, chopped
- 2 bell peppers, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Optional: red pepper flakes, garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the veggies and lay them out on a large sheet pan.
- Nestle chicken pieces among the vegetables.
- Drizzle olive oil over everything.
- Squeeze half a lemon over the mixture, then sprinkle with oregano, salt, and pepper.
- Put the sheet pan in the oven for 25 to 30 minutes.
- Check if the chicken is done; it should be juicy and not pink.
- In the last few minutes, sprinkle feta cheese over the top and return to the oven until melted.
- Remove from oven and let cool for five minutes before serving.
Notes
Great for meal prep; leftovers are delicious in wraps with tzatziki.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg