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
