Greek Chicken & Veggie Bowl
SERVINGS 4
Ingredients
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp mint chopped
- 1 tsp oregano dried
- 1/2 tsp dill dried
- 1 tsp garlic minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 1/2 lbs chicken breasts boneless skinless
- 2 cups artichoke hearts canned
- 3 cup zucchini diced
- 1 cup red onion coarsely chopped
- 2 cup cherry tomatoes
- 8 cups mixed greens
Instructions
- Combine ingredients for the marinade in a small mixing bowl. Stir well and divide in half. Place chicken into a medium mixing bowl and coat with 1/2 of marinade and stir. Cover and refrigerate 2-8 hours.
- Preheat oven to 400º. Drain marinade from chicken and discard. Spread chicken on a parchment paper-lined baking sheet and tent with aluminum foil. Bake 10 minutes.
- While chicken bakes, toss veggies in the reserved marinade in a medium mixing bowl. Carefully remove aluminum from the baking sheet and spread veggies with chicken.
- Return to oven and bake uncovered for 20 minutes. Turn oven to broil and broil for 5-7 minutes to lightly brown chicken and vegetables.
- Serve chicken and roasted veggies hot or chilled over a bed of mixed greens.
Nutrition
Calories: 479kcalCarbohydrates: 24gProtein: 42gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 109mgSodium: 1504mgPotassium: 1265mgFiber: 7gSugar: 8gVitamin A: 1575IUVitamin C: 64mgCalcium: 65mgIron: 2mg
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