Greek sheet pan chicken

10.15.26

modified from https://www.themediterraneandish.com/greek-sheet-pan-chicken/

Sauce:

▢ 1/4 cup fresh lemon juice (Juice of 2 lemons)

▢ 1 teaspoon dried oregano

▢ 1 large garlic clove minced

▢ 3/4 teaspoon salt

▢ 3/4 teaspoon black pepper

▢ 1/2 cup avocado oil

Chicken and Veggies:

▢1 small red onion, halved and sliced into 1/2 -inch pieces

▢1 medium zucchini and 1 yellow squash, halved and sliced into 1/2-inch pieces

▢1 large bell pepper, cored and sliced into 1/2-inch thick slices (we used yellow, orange or red would be pretty)

▢ several grape tomatoes, halved

▢ 6 to 8 boneless skinless chicken thighs

▢ 4 ounces feta cheese, broken into chunks

▢ 1/4 cup chopped Italian parsley, for garnish

Combine sauce ingredients and whisk together. 

Toss veggies on sheet pan. Pour ¼ cup sauce over them, and toss to combine. 

Nestle chicken among veggies, touching the pan. Add chunks of feta. 

Bake at 425 about 35 min, until chicken is done. Broil for desired browning (optional.)

Served with pita wedges for soaking up the sauce, light lemon rice, and a side of oranges.

Light Lemon Rice

Combine in sauce pan:

1 TBPS avocado oil

2-4 TBSP finely chopped onion

1 large garlic clove, minced

Cook for about 5 minutes over medium heat to soften.

Add 1 cup long grain rice. Stir until coated in oil.

Add 1 ¾ cup chicken broth/water mixture (half and half, or either/or).

Bring to a boil and cook 15 min over low heat with a lid on.

Turn off heat and let stand 5 minutes.

Fluff and toss in juice of ½ lemon and 2 TBSP fresh chopped parsley.