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<\/p>\nHealthy Sheet Pan Greek Chicken & Veggies<\/p>\n
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4 5oz chicken breasts, cut into small cubes<\/p>\n
2 cups bell peppers any colors, cut into squares or slices<\/p>\n
1 medium red onion cut into squares or slices<\/p>\n
1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional)<\/p>\n
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4 cloves garlic minced<\/p>\n
2 T. olive oil<\/p>\n
2 T. fresh lemon juice<\/p>\n
1 tsp. dried oregano<\/p>\n
1 tsp. dried basil or thyme<\/p>\n
1 tsp. kosher salt<\/p>\n
1\/2 tsp. black pepper<\/p>\n
<\/p>\n
Pre-Heat oven to 450F. Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.<\/p>\n
In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture. Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.<\/p>\n
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Serve on rice, quinoa, with pita & tzatziki or alone with a fork.<\/p>\n","protected":false},"excerpt":{"rendered":"
Healthy Sheet Pan Greek Chicken & Veggies 4 5oz chicken breasts, cut into small cubes 2 cups bell peppers any colors, cut into squares or slices 1 medium red onion cut into squares or slices 1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional) 4 cloves garlic minced 2 T. olive oil 2 T. fresh lemon juice 1 tsp. dried oregano 1 tsp. dried basil or thyme 1 tsp. kosher salt 1\/2 tsp. black…<\/p>\n