Wednesday, April 15, 2015
Roasted Greek-Style Chicken and Vegetables
2 boneless, skinless chicken breasts
3 cloves garlic, chopped
1 1/2 tsp dried oregano
juice from 1 lemon
2 tsp lemon zest
1/2 tsp salt, or to taste
2-3 zucchini, cut in discs
2 cups grape tomatoes
14 oz can artichoke hearts, packed in water
Cut chicken into bite sized pieces. Saute in olive oil and garlic until almost cooked. Season with salt and pepper.
Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
In a large bowl, combine 4 teaspoons oil, garlic, oregano, lemon juice, zest, salt and pepper; add vegetables and toss to coat.
Combine chicken and marinated vegetables in a 9 x 13 inch pan.
Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes.
Serve topped with feta cheese.