Greek Chicken with Roasted Veggies
Ingredients
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Ingredients
- 1.25 lbs. boneless, skinless chicken thighs(or breasts)
- 2 ½ cups Brussels sprouts, halved
- 4 cups small baby potatoes, halved (can use sweet potatoes)
- 1 bell pepper, cut into large pieces
- ½ small red onion, sliced
- 5 whole artichoke hearts, halved, can used canned
- 1 cup cherry or grape tomatoes
- ⅓ cup kalamata olives
For the Sauce
- ¼ cup avocado oil
- 1 lemon, juiced
- 1 lemon, sliced thin
- 3 garlic cloves, finely minced
- ¼ cup fresh herbs (oregano, basil, and/or thyme) finely chopped + additional for topping
- ¼ tsp. sea salt
- ¼ tsp. Pepper
Served with :
- 10 cups raw greens, 2 cups with each meal prep serving!
Directions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- For The Dressing : Combine oil, lemon juice, garlic, herbs, salt and pepper. Whisk and set aside.
- Chop veggies.Place Brussels sprouts, potatoes, peppers, onions, artichoke hearts on the sheet pan. Pour ⅔ of the vinaigrette over veggies and toss veggies to coat. Make sure all pieces are coated.
- Move veggies around to make spaces for the chicken thighs. Place chicken on the pan. Top each chicken thigh with the remaining vinaigrette, then top chicken with lemon slices.
- Transfer the pan to the oven and bake for 15 minutes. After 15 minutes, remove from the oven and add tomatoes, kalamata olives and toss veggies. Place back into the oven.
- Bake for an additional 5-7 minutes or until chicken is cooked through. The time will depend on the thickness of the chicken. To ensure chicken is done, you could also use a meat thermometer. Once the thermometer reaches 165ºF, remove the pan from the oven. OR to crisp veggies up slightly, turn oven to broil and broil for 1 minute before removing from oven.
- Divide the servings into your food prep dishes! Serve the sauce on the side if you have room in your macros top with some goat cheese or avocado. Serve with raw greens!