Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 3 garlic cloves (minced)
- 1 tbsp Greek seasoning (oregano, thyme, salt, pepper)
- 1 tbsp red apple vinegar
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced)
- 1 small red onion (sliced)
- 1 cup cherry tomatoes
- ½ cup Kalamata olives
- 2 tbsp olive oil (for topping)
- 1 tsp dried oregano (for topping)
- ½ tsp salt (for topping)
- ¼ tsp black pepper (for topping)
- ½ cup crumbled feta cheese (for serving)
- Fresh parsley (optional garnish)
Instructions
- In a mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red apple vinegar. Add the chicken pieces to the marinade. Ensure they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 15 minutes.
- While the chicken marinates, prepare your vegetables by slicing them as indicated in the ingredient list. In a large bowl, toss together the sliced bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives with olive oil, dried oregano, salt, and black pepper.
- Preheat your oven to 400°F (200°C).
- Spread the marinated chicken on one side of a large sheet pan. Arrange the seasoned vegetables on the other side of the pan.
- Place the sheet pan in the preheated oven and roast for about 20 minutes or until the chicken is cooked through.
- Once cooked, remove from oven and sprinkle crumbled feta cheese over everything. Garnish with fresh parsley if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg