Name: Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts (about 6 ounces each); 1 cup crumbled feta cheese; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 3 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large red bell pepper, cut into 1-inch pieces; 1 large yellow bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces; 1 medium zucchini, sliced into 1/2-inch thick rounds; 1 cup cherry tomatoes; 2 cups baby potatoes, halved; 2 tablespoons fresh parsley, chopped (for garnish)

Description

A flavorful and easy one-pan dinner featuring juicy chicken breasts marinated in lemon, herbs, and feta cheese, roasted alongside colorful vegetables for a wholesome meal.

Ingredients

4 boneless skinless chicken breasts (about 6 ounces each)
1 cup crumbled feta cheese
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 cup cherry tomatoes
2 cups baby potatoes, halved
2 tablespoons fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C).
In a medium bowl, combine the crumbled feta cheese, lemon juice, lemon zest, olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Mix well to create the marinade.
Place the chicken breasts in a large bowl or zip-top bag. Pour half of the feta lemon marinade over the chicken, ensuring each piece is well coated. Set aside the remaining marinade for the vegetables.
Let the chicken marinate at room temperature for 10 minutes while preparing the vegetables.
In a large mixing bowl, combine the red bell pepper, yellow bell pepper, red onion, zucchini, cherry tomatoes, and baby potatoes.
Pour the reserved half of the feta lemon marinade over the vegetables and toss to coat evenly.
Arrange the marinated chicken breasts in the center of a large sheet pan.
Spread the marinated vegetables evenly around the chicken on the sheet pan.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes