Name: Sheet Pan Lemony Greek Chicken & Vegetables with Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; ¾ (113 g) pkg crumbled feta cheese; 12 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ small bunches Italian (flat-leaf) parsley; ¾ cup Kalamata olives, pitted; 3 lemons; 3 orange bell peppers; 3 medium red onions; black pepper; extra virgin olive oil; oregano, dried; salt

Sheet Pan Lemony Greek Chicken & Vegetables with FetaSheet Pan Lemony Greek Chicken & Vegetables with Feta — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

¾ (113 g) pkg crumbled feta cheese

12 cloves garlic

3 small pkgs grape tomatoes

1 ½ small bunches Italian (flat-leaf) parsley

¾ cup Kalamata olives, pitted

3 lemons

3 orange bell peppers

3 medium red onions

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Zest the lemons into a small bowl and set aside.

Juice the lemons into a large bowl. Peel and mince garlic and add to the same bowl. Add oil and spices and whisk to combine to make the marinade.

Chop the bell peppers into 1-inch pieces. Peel and chop the onions into 1-inch pieces. Transfer both to the baking sheet along with the tomatoes.

Pour about half of the marinade over the vegetables and stir to coat. Place in the oven and bake for about 20 minutes.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Place the chicken in the bowl with the remaining marinade and gently toss until evenly coated.

Place the chicken on a parchment lined baking sheet and place in the oven for 14 minutes or until chicken is cooked through. Change setting to broil and cook for another 4 minutes.

While chicken is cooking, halve olives and set aside.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Remove the baking sheets from the oven and sprinkle the vegetables with olives, lemon zest, parsley, and feta.

To serve, divide the chicken and vegetables between plates and enjoy!

Open this recipe in Flambette