Sheet Pan Greek chicken
40 Minutes
4 ;servings, Gluten & Egg Free
Ingredients
Chicken:
4 boneless chicken breasts
1/2 cup yogurt (plus extra for dipping)
2 tsp olive oil
2 teaspoon each: rosemary, oregano, thyme
1 tsp garlic powder
1tsp lemon juice
1 tsp each: salt and pepper
Greek Veggies:
3 potatoes
1 red/orange/ green bell pepper
1 medium zucchini
1 eggplant
1 red onion
1 cup cherry tomatoes, cut in half
1 tsp garlic powder
3 tbsp olive oil
2 teaspoon each: rosemary, oregano, thyme, and pepper
1/4 cup chicken broth
1 tsp salt
1/2 cup pitted Kalamata olives
Preparation
Preheat the oven to 425 degrees F.
Place the chicken breasts in a bowl and toss with the yogurt, olive oil, salt, and pepper.
Chop the potatoes, peppers, zucchini, eggplant, red onion, cut cherry tomatoes in half and add all vegetables to a 13×18″ baking sheet. Toss them with the garlic powder, olive oil, rosemary, oregano, thyme, pepper and salt.
Nestle the chicken amongst the veggies, pour chicken broth and bake for 30-40 minutes, or until the chicken 165 degrees F.
Remove the baking sheet from the oven and sprinkle the olives around the chicken. Serve the chicken with extra yogurt on the side for dipping.