Name: Greek chicken and roasted vegetable bake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 Tbsp extra-virgin olive oil; 3 Tbsp lemon juice; 1 Tbsp red wine vinegar; 6 cloves garlic, minced; 1 Tbsp dried oregano; ½ tsp salt; ¼ tsp black pepper; 1 ½ lb boneless, skinless chicken breasts, cut into 1½-inch pieces; 1 medium zucchini, sliced into half-moons; 1 large red bell pepper, chopped; 1 medium red onion, cut into wedges; 1 pint cherry tomatoes; 1 can (15 oz) no-salt-added chickpeas, drained and rinsed; ½ cup pitted Kalamata olives; ½ cup crumbled feta cheese; 2 Tbsp chopped fresh parsley or dill; Lemon wedges

Preparation

Preheat the oven to 425F roughly 20 minutes before cooking. Line a large rimmed sheet pan with parchment paper or foil.
In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt and pepper.
Add the chicken pieces and toss to coat. Let stand for 15 minutes at room temperature or refrigerate for up to 8 hours.
When ready to cook, add the zucchini, bell pepper, red onion, cherry tomatoes, chickpeas and olives to the bowl with the chicken. Toss until the vegetables and chicken are evenly coated with the marinade.
Spread the chicken and vegetable mixture in an even layer on the prepared sheet pan.
Roast for 25 to 30 minutes, stirring once halfway through, until the chicken reaches 165°F and the vegetables are tender.
Sprinkle with feta cheese and parsley or dill. Serve with lemon wedges, if desired.

Greek chicken and roast vegetable bake

Ingredients

Marinade

Chicken and vegetable bake

Optional:

Preparation

Nutrition

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