Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
Lunch or dinner will be awesome again with this Sheet Pan Greek Chicken! Just follow these easy steps they will guide you to perfection! Have a wonderful day, everyone. Invite your friends over. Enjoy!
INGREDIENTS :
- 1/4 c chopped feta (omit for Paleo/Whole30)
- 1 yellow pepper, cut into 2-inch pieces
- 1/4 c olive oil
- 2 cloves garlic, crushed
- 1/2 c artichoke hearts
- 1 red onion, cut into eighths
- 2 large chicken breasts, cut in half, or 4 chicken thighs
- 1 1/2 tablespoon balsamic vinegar
- 1 red pepper, cut into 2-inch pieces
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 2 c cherry tomatoes
- 1 lemon
- 2/3 c Kalamata olives
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh basil
DIRECTIONS :
- Prepare the oven and preheat to 200 degrees C or 400 degrees F.
- Scatter the artichoke hearts, red onion slices, lemon wedges, tomatoes, and pepper slices onto a baking sheet.
- Add garlic, vinegar, olive oil, paprika, and oregano. Into a bowl. Stir until well blended.
- Add 1/3 of the sauce on top of the veggies and spread it evenly.
- Season with salt and pepper, then toss until well coated.
- Arrange the chicken over the veggies, then brush each with the sauce.
- Place it in the preheated oven and bake for 25 minutes.
- Remove from the oven, then scatter the olives, chopped basil, feta, and the rest of the sauce on top.
- Put it back inside the oven and bake for another 10 minutes or until done.
- Remove from the oven, then sprinkle freshly chopped basil on top to garnish.
- Remove from the oven and allow to it rest for a few minutes at room temperature.
- Serve warm and enjoy!
Nutrition Facts:
Calories: 354 kcal | Carbohydrates: 17g | Protein: 27g | Fat: 20g | Sodium: 884mg | Fiber: 5g | Sugar: 7g
SHEET PAN GREEK CHICKEN
Yield:
4
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients
- 1/4 c chopped feta (omit for Paleo/Whole30)
- 1 yellow pepper, cut into 2-inch pieces
- 1/4 c olive oil
- 2 cloves garlic, crushed
- 1/2 c artichoke hearts
- 1 red onion, cut into eighths
- 2 large chicken breasts, cut in half, or 4 chicken thighs
- 1 1/2 tablespoon balsamic vinegar
- 1 red pepper, cut into 2-inch pieces
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 2 c cherry tomatoes
- 1 lemon
- 2/3 c Kalamata olives
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh basil
Instructions
- Prepare the oven and preheat to 200 degrees C or 400 degrees F.
- Scatter the artichoke hearts, red onion slices, lemon wedges, tomatoes, and pepper slices onto a baking sheet.
- Add garlic, vinegar, olive oil, paprika, and oregano. Into a bowl. Stir until well blended.
- Add 1/3 of the sauce on top of the veggies and spread it evenly.
- Season with salt and pepper, then toss until well coated.
- Arrange the chicken over the veggies, then brush each with the sauce.
- Place it in the preheated oven and bake for 25 minutes.
- Remove from the oven, then scatter the olives, chopped basil, feta, and the rest of the sauce on top.
- Put it back inside the oven and bake for another 10 minutes or until done.
- Remove from the oven, then sprinkle freshly chopped basil on top to garnish.
- Remove from the oven and allow to it rest for a few minutes at room temperature.
- Serve warm and enjoy!