Description
A simple and flavorful sheet pan meal with Greek-inspired chicken and vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1/2 cup feta cheese, crumbled
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Toss chicken breasts in half the marinade and let sit for 10 minutes.
- In another bowl, coat bell peppers, onion, and cherry tomatoes with the remaining marinade.
- Place chicken and vegetables on a sheet pan in a single layer.
- Roast for 20-25 minutes until chicken is cooked through.
- Sprinkle feta cheese and parsley on top before serving.
Notes
- Use chicken thighs if you prefer juicier meat.
- Add olives or cucumber for extra freshness.
- Serve with pita bread or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
