Greek chicken and roasted vegetable bake

Ingredients

• Marinade

  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 6 cloves garlic, minced
  • 1 ½ Tbsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp black pepper

• Chicken and vegetable bake

  • 1 ½ lb boneless, skinless chicken breasts, cut into 1 1/2-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

• Optional:

  • ¼ tsp black pepper
  • Lemon wedges