Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 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
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 1 tbsp Greek seasoning (oregano, thyme, salt, pepper)
- 1 tbsp red apple vinegar
- 2 tbsp olive oil (for garnishing)
- 1 tsp dried oregano (for garnishing)
- ½ tsp salt (for garnishing)
- ¼ tsp black pepper (for garnishing)
- ½ cup crumbled feta cheese (for serving)
- Fresh parsley (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, lemon juice, garlic, Greek seasoning, and apple vinegar. Whisk until blended.
- Add the chicken to the marinade and toss to coat evenly; let sit while preparing vegetables.
- On a baking sheet, arrange the bell peppers, zucchini, onion, cherry tomatoes, and olives. Drizzle with olive oil and sprinkle with oregano, salt, and pepper; toss gently.
- Place the marinated chicken on top of the vegetables ensuring even spacing.
- Roast in the oven for about 20 minutes until the chicken reaches an internal temperature of 165°F (74°C), stirring halfway through.
- Remove from oven; garnish with feta cheese and optional parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1/4 of recipe (350g)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg