Greek Chicken

Transport yourself to the Mediterranean with this delectable Greek Chicken recipe, bursting with flavors of fresh oregano, tangy lemon juice, and rich Kalamata olives.

Marinated chicken breast, roasted to perfection, is paired with a colorful medley of bell peppers, zucchini, and red onion, creating a dish that’s both hearty and refreshing.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 cloves of garlic, minced
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup Kalamata olives, pitted
• 1 large red bell pepper, seeded and sliced
• 1 large zucchini, sliced
• 1 large red onion, sliced

Instructions

Preheat oven to 400°F.

Line a large baking sheet with aluminum foil or parchment paper, spraying with cooking spray if using foil.

In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, and pepper.

Add the chicken to the bowl, tossing to coat with the marinade.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes.

Place the chicken on the prepared baking sheet, leaving some space between each piece.

Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through.

While the chicken is cooking, toss the bell pepper, zucchini, and red onion with a little bit of olive oil, salt, and pepper on a separate baking sheet.

Spread them out in a single layer and roast in the oven for 20-25 minutes or until tender.

While the chicken and vegetables are cooking, place the Kalamata olives in a small bowl.

Once the chicken is done, remove it from the oven and sprinkle the olives over the top of the chicken.

Serve hot, garnished with additional oregano if desired.

Notes

Use high-quality ingredients, like fresh oregano and Kalamata olives, to get the best flavor out of this dish.

If you have the time, let the chicken marinate for the full 2 hours to get maximum flavor penetration.

You can also prep the vegetables ahead of time and store them in the refrigerator until ready to roast.

If you prefer your vegetables more tender, roast them for an additional 5-10 minutes.

Don’t overcrowd the baking sheet, as this can prevent even cooking.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

You can serve this dish with some crusty bread, a side salad, or roasted potatoes for a more filling meal.

Nutrional Value

• Calories: 440
• Total Fat: 24g
• Saturated Fat: 3.5g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 37g