Sheet Pan Greek Chicken

Sheet Pan Greek Chicken (pita or bowl style) 

Ingredients

• 4 5oz chicken breasts, cut into small cubes (*see note below)
• 2 cups bell peppers any colors, cut into squares or slices
• 1 medium red onion cut into squares or slices
• 1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional)
• For the marinade (double):
• 4 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

• Pre-Heat oven to 450F. 
• Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.
• In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture. 
• Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving. Serve on rice, quinoa, with pita or alone with a fork. 
  
  
  • For the tazikiti[/b]
  • 1 cup plain low-fat yogurt
  • 1/4 cup cucumber with peel, grated or minced
  • 1 clove garlic, minced or crushed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill or basil
  • 1/2 teaspoon salt
  • 1 teaspoon ground pepper
  •