Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
It will only take you 40 minutes to prepare and cook this Sheet Pan Greek Chicken! You have got to give this a try if you want to taste perfection. You are so in for a treat!
Ingredients:
1 1/2 tablespoons balsamic vinegar
1 red pepper, cut into 2-inch pieces
1/4 teaspoon salt
1/4 c chopped feta (omit for Paleo/Whole30)
2 cloves garlic, crushed
1/2 c artichoke hearts
2 c cherry tomatoes
1 red onion. cut into eighths
1 lemon
2 large chicken breasts, cut in half, or 4 chicken thighs
2 tablespoons chopped fresh basil
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2/3 c Kalamata olives
1/4 c olive oil
1 teaspoon dried oregano
1 yellow pepper, cut into 2-inch pieces
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Scatter the tomatoes, lemon wedges, artichoke hearts, red onion slices, and pepper slices onto a roasting tray.
Mix oregano, garlic, vinegar, olive oil, and paprika in a bowl.
Add 1/3 of the sauce on top of the veggies followed by salt and pepper. Toss everything until coated well.
Lay the chicken pieces over the veggies, then brush each with the sauce. Be generous!
Place the roasting tray in the preheated oven and bake everything for 25 minutes.
Remove the tray from the oven, then scatter the olives, feta, chopped basil, and the rest of the sauce on top of the chicken pieces. Bake in the oven for 10 more minutes.
Remove the tray from the oven, then sprinkle freshly chopped basil on top of the Sheet Pan with Greek Chicken to garnish.
Serve and enjoy!
Nutrition Facts:
Calories: 354 kcal | Carbohydrates: 17g | Protein: 27g | Fat: 20g | Sodium: 884mg | Fiber: 5g | Sugar: 7g
Ingredients
- 1 1/2 tablespoons balsamic vinegar
- 1 red pepper, cut into 2-inch pieces
- 1/4 teaspoon salt
- 1/4 c chopped feta (omit for Paleo/Whole30)
- 2 cloves garlic, crushed
- 1/2 c artichoke hearts
- 2 c cherry tomatoes
- 1 red onion. cut into eighths
- 1 lemon
- 2 large chicken breasts, cut in half, or 4 chicken thighs
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 2/3 c Kalamata olives
- 1/4 c olive oil
- 1 teaspoon dried oregano
- 1 yellow pepper, cut into 2-inch pieces
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Scatter the tomatoes, lemon wedges, artichoke hearts, red onion slices, and pepper slices onto a roasting tray.
Mix oregano, garlic, vinegar, olive oil, and paprika in a bowl.
Add 1/3 of the sauce on top of the veggies followed by salt and pepper. Toss everything until coated well.
Lay the chicken pieces over the veggies, then brush each with the sauce. Be generous!
Place the roasting tray in the preheated oven and bake everything for 25 minutes.
Remove the tray from the oven, then scatter the olives, feta, chopped basil, and the rest of the sauce on top of the chicken pieces. Bake in the oven for 10 more minutes.
Remove the tray from the oven, then sprinkle freshly chopped basil on top of the Sheet Pan with Greek Chicken to garnish.
Serve and enjoy!
