One Sheet Baked Greek-Seasoned Chicken and Vegetables

Written by on in Dinner
One Sheet Baked Greek-Seasoned Chicken and Vegetables
Pin
Print

One Sheet Baked Greek-Seasoned Chicken and Vegetables

Recipe by The Cooking LawyerCourse: DinnerCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients

  • 4 Chicken Breasts

  • 1 14.5 oz. can artichoke hearts in water / not marinated

  • 2 Zucchinis cut in half moons

  • 1 pint of cherry or grape tomatoes

  • 2 tsp dried dill

  • 1 tsp dried oregano

  • 1 tsp granulated garlic

  • 1 tsp salt

  • Black pepper

  • 2 TBS lemon juice

  • Non-stick cooking spray

Directions

  • Preheat oven to 400 degrees.
  • Mix seasonings with lemon juice.
  • Prepare vegetables by slicing zucchini into half moons about 1/4 of inch thick and quartering the artichoke hearts.
  • To a bowl add the vegetables and mix together (don’t forget your cherry tomatoes).
  • Spray vegetables with non-stick cooking spray.
  • Toss with half of the lemon juice-seasoning mixture.
  • Add vegetables to one half of a baking sheet. You can line with parchment paper for easy clean-up.
  • Add chicken breasts to the other half. Season both sides with remaining lemon-juice seasoning mixture.
  • Bake for half-hour or until chicken breasts reach internal temperature of 165 degrees.
  • Enjoy with rice, mashed potatoes, or any other healthy starch!

Notes

  • This one-sheet pan meal is a great meal to prepare in a rush. After minimal preparation effort, bake in the oven and then dinner is ready in half hour.

Subscribe to my blog for notification of my next recipe.