Greek Chicken and Veggie Bake

Name: Greek Chicken and Veggie Bake
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lb chicken thigh; 2 zucchini; 2 bell peppers; 1 red onion; 1 lemon; 3 tbsp olive oil; 2 tsp oregano; 3 cloves garlic; 0.5 cup feta; 0.25 cup olives

Lemony oregano chicken roasted with zucchini, peppers, and red onion, finished with salty feta for a Mediterranean dinner off one pan.

40 min · Beginner · 430 cal · 36g protein · $2.70/serving · Mediterranean

Healthy High-Protein Low-Carb

40minutes

4servings

430calories

36gprotein

$2.70per serving

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Ingredients (serves 4)

1.5 lb chicken thigh
2 zucchini
2 bell peppers
1 red onion
1 lemon
3 tbsp olive oil
2 tsp oregano
3 cloves garlic
0.5 cup feta
0.25 cup olives

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Instructions

1
Heat the oven to 425°F.
2
Whisk the olive oil with the juice of the lemon, minced garlic, oregano, and a big pinch of salt and pepper.
3
Cut the zucchini into half moons, the peppers into chunks, and the onion into wedges.
4
Toss the chicken and vegetables with the lemon oil, then spread on a sheet pan with the chicken on top.
5
Roast 25 to 30 minutes until the chicken reaches 165°F and the vegetables are tender.
6
Scatter the feta and olives over the hot pan and serve.