Sheet Pan Mediterranean Chicken and Vegetables

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Sheet Pan Mediterranean Chicken and Vegetables

Prep Time 5

Cook Time 30

Total Time 35

Author Brooke Burks

Ingredients

3 to 4 8 oz. chicken breasts or tenderloins
1 zucchini cut into bite size pieces
1 yellow squash cut into bite size pieces
1 bell pepper sliced, any color
2 tablespoons olive oil divided
¼ teaspoon salt
¼ teaspoon pepper
1/2 cup crumbled Feta cheese
1 teaspoon dried oregano
2 tablespoons minced garlic
2 tablespoons lemon juice

Instructions

Preheat oven to 375 degrees. Place chicken on one end of a
sheet pan. Parchment paper optional! Dice and prep vegetables and place in a
large bowl. Drizzle chicken and vegetables with a bit of olive oil and lightly
season with salt and pepper.
3 to 4 8 oz. chicken breasts or tenderloins, 1 zucchini, 1 yellow squash, 1 bell pepper, 2 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon pepper
Arrange vegetables next to chicken on a sheet pan. Making sure they are in a single layer.
Bake in oven for 35-40 minutes checking often to stir vegetables or turn chicken. Chicken is done when it reaches internal temperature of 160-165 degrees. Allow to rest before serving.
While baking, assemble ingredients for dressing. While baking, assemble ingredients fordressing. In a medium bowl, combine minced garlic, lemon juice, oregano, and olive oil. Whisk together well. When protein and vegetables are done, arrangeas desired on a serving platter.
1 teaspoon dried oregano, 2 tablespoons minced garlic, 2 tablespoons lemon juice, 2 tablespoons olive oil
Drizzle dressing over chicken and vegetables right before
serving and garnish with Feta Cheese.
1/2 cup crumbled Feta cheese

Nutrition(All values are estimates only)

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