Description
A quick and easy one-pan meal featuring Greek marinated chicken and colorful vegetables, perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups bell peppers, sliced
- 1 cup red onion, sliced
- 1 cup zucchini, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Add chicken breasts to the bowl and coat them well with the marinade.
- On a sheet pan, arrange the marinated chicken and surround it with sliced bell peppers, red onion, and zucchini.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be served with rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg