SHEET PAN GREEK CHICKEN AND VEGETABLES DELICIOUS
An
easy homemade lemon garlic marinade transforms simple ingredients into a
flavorful Sheet Pan Greek Chicken and Vegetable dinner. Perfect for weeknights!
PREP TIME : 10 mins
COOK TIME : 40 mins
TOTAL TIME: 50 mins
SERVINGS : 4
Recipe from budgetbytes.com
INGREDIENTS
LEMON GARLIC MARINADE
·
1/4
cup olive oil ($0.64)
·
1
fresh lemon ($0.43)
·
4
cloves garlic, minced ($0.32)
·
1/2
Tbsp dried oregano ($0.15)
·
1/2
tsp salt ($0.02)
·
Freshly
cracked pepper ($0.03)
CHICKEN AND VEGETABLES
·
1
pint grape tomatoes ($1.69)
·
2
bell peppers ($2.00)
·
1
small red onion ($0.28)
·
1.5
lbs. boneless skinless chicken breast ($5.24)
TOPPINGS
·
15
kalamata olives (about 1/2 cup) ($0.45)
·
2
oz. crumbled feta ($1.10)
·
handful
fresh parsley ($0.25)
FOR SERVING (OPTIONAL)
·
4
cups cooked rice ($0.70)
INSTRUCTIONS
1. Preheat
the oven to 400ºF. Zest the lemon, then squeeze the juice. Combine the olive
oil, lemon juice (about 1/4 cup), garlic, oregano, salt, and some freshly
cracked pepper in a bowl. Save the lemon zest for later.
2. Chop
the bell peppers and onions into 1 to 1.5-inch pieces. Place the tomatoes, bell
peppers, and onions on a large baking sheet. Pour about half of the lemon
garlic marinade over the vegetables and toss until they are well coated. Roast
the vegetables in the preheated oven for about 10 minutes as you prepare the
chicken.
3. While
the vegetables begin roasting, prepare the chicken breasts. If your chicken
breasts are thicker than 3/4-inch, pound them out to an even thickness of 1/2
to 3/4-inch thick. This will help them cook quickly and evenly. To pound the
chicken, place them on a cutting board, cover with plastic wrap to prevent
splatter, then gently pound the thicker ends with a rolling pin or mallet until
even with the thinner end.
4. Cut
each chicken breast into two pieces. Place the chicken in a shallow dish and
pour the remaining marinade over top. Toss the chicken in the marinade to coat.
5. After
roasting for ten minutes, remove the baking sheet with the vegetables from the
oven. Stir the vegetables well, then push them off to each side making room for
the chicken in the center. Place the chicken pieces on the baking sheet.
6.
Return
the baking sheet to the oven and bake the chicken and vegetables for an
additional 20-25 minutes, or until the internal temperature of the chicken
reaches 165ºF. For additional browning, switch the oven to broil and finish by
broiling the chicken and vegetables for about 5 minutes.
7.
Slice
the olives in half. Sprinkle the olives, feta, lemon zest, and parsley over the
chicken and vegetables after roasting, then serve (with rice, if desired).
Recipe from budgetbytes.com
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