Greek Chicken Sheet Pan Dinner with Green Beans and Feta
April 5, 2017
This Greek Chicken Sheet Pan Dinner Green Beans Feta is a healthy dinner for Spring. Clean up is a breeze when you line the sheet pan with foil.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Ingredients
1 pound baby Dutch yellow potatoes
15-ounce can petite diced tomatoes
2 pounds boneless, skinless chicken breasts
2½ lemons (1½ juiced, and 1 sliced)
8 cloves garlic (4 minced, and 4 sliced)
2 tablespoons fresh oregano (or 1½ teaspoons dried)
Directions
1Preheat oven to 450° F.
2Cut each chicken breast into 4 - 5 even-sized strips. In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, and 2 tablespoons olive oil. Mix together well and set bowl aside while you prepare the vegetables.
3Place the beans in another large bowl. The other end should have a dainty little tail that is soft and thin and doesn’t need to be removed. Chop one large yellow onion and add to the beans. Rinse (and scrub if needed) the baby potatoes and add to the vegetable bowl. Stir in tomatoes, juice from half a lemon, oregano, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil. Pour the mixture onto a large baking sheet, add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450° F for 20 minutes.
4Garnish with fresh parsley.
Recipe adapted from FOOD52
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
