Greek Chicken Sheet-Pan Dinner
 
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Nutrition Information
  • Serves: 8 servings
  • Calories: 290
  • Fat: 11 g
  • Carbohydrates: 32 g
  • Sodium: 360 mg
  • Protein: 18 g
  • Cholesterol: 45 mg
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 4 skinless boneless chicken breasts
  • 1 teaspoon Greek Seasoning
  • 8 baby gold potatoes, cut into wedges
  • 2 zucchini or yellow squash, sliced
  • 1 yellow onion, sliced thin
  • 1 teaspoon salt & pepper
  • 5 Tablespoon olive oil, divided
  • 3 Tablespoon fresh lemon juice
  • 3 garlic cloves, minced
  • ½ cups chicken broth
  • 1 lemon, sliced
  • 12 pitted Kalamata olives
  • Fresh parsley for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Pat chicken dry with paper towel and season with Greek seasoning. Let sit for about 15 minutes, pat dry again if needed.
  3. Place potatoes, zucchini, and onion on baking sheet. Season with salt and pepper.
  4. In small bowl, whisk together 3 tablespoons olive oil, lemon juice, and garlic. Pour over potato-onion mixture, tossing to coat; set aside.
  5. In large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken and brown about 5 minutes; then turn and brown other side for about 3 minutes. Transfer from skillet to sheet pan; nestle between potatoes keeping everything in one layer. Add chicken broth to potato mixture being careful not to pour over chicken.
  6. Top chicken with lemon slices and bake uncovered for 45 minutes until chicken is cooked through and potatoes are tender. Use metal spatula to turn potatoes occasionally during cook time.
  7. Remove from oven and toss in kalamata olives, if desired. Garnish with parsley and serve.
Notes
Exchanges: 2 Fat; 3 Carbohydrate; 3 Protein
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