Oven Roasted Greek Chicken Breast with Roasted Greek Veggies

April 18, 2013

This is a pretty easy dinner and it's very flavorful with little effort. It's also a great way to use some of the summer veggies. So without further ado here is the recipe:

2lbs Chicken breast--I used skinless boneless because it's what I had on hand but you could use thigh meat or bone in chicken breast too, whatever floats your boat.
2 Tablespoons of Oil-- I use coconut oil you could use olive oil just watch it and make sure it doesn't smoke when you brown the chicken.
2- 3 Zucchini, cut into 1/2 inch- 1 inch pieces--If they are too small they will get mushy in the oven.
1 cup Grape tomatoes, cut in halves--any small tomatoes or big ones cut into smaller chunks.
1 cup Kalamata olives, pitted and left whole
3-4 cloves of garlic, roughly chopped
3/4 cup marinated artichokes, drained and rinsed
1 lemon
1/4-1/2 cup Chicken broth--1/2 a cup if you like more juice at the bottom...yummy
Seasonings: Salt and Pepper, Garlic powder, 1/2 Tbsp each of the following Oregano, Thyme, Rosemary.
Feta Cheese

Preheat oven to 400 degrees. Get your chicken rinsed and patted dry. Lay it on your chopping board and put a sheet of saran wrap over the top and pound out the thick part of the chicken. You're not making...
See the full directions on my site

Nutritions

Calories
207

Sodium
892mg
37% DV

Fat
14g
22% DV

Protein
4g
9% DV

Carbs
18g
6% DV

Fiber
4g
16% DV