Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 3 garlic cloves (minced)
- 1 tbsp Greek seasoning (oregano, thyme, salt, pepper)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced)
- 1 small red onion (sliced)
- 1 cup cherry tomatoes
- ½ cup Kalamata olives
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and a splash of red apple vinegar.
- Add the chicken to the marinade, ensuring it's well coated. Let it sit for about 10 minutes.
- On a baking sheet, arrange sliced bell peppers, zucchini, onion, cherry tomatoes, and olives. Drizzle with olive oil and season with oregano, salt, and pepper.
- Place the marinated chicken on top of the vegetables.
- Roast in the oven for about 20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Serve immediately; you can optionally sprinkle with crumbled feta cheese and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg