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- 4 boneless, skinless chicken breasts - 2 cups cherry tomatoes, halved - 1 red bell pepper, sliced into strips - 1 medium zucchini, sliced into half-moons - 1 medium red onion, chopped into bite-sized pieces - ¼ cup Kalamata olives, pitted and halved These main ingredients create a colorful and tasty meal. The chicken is the star. The veggies add crunch and flavor. Kalamata olives bring a savory touch, making each bite special. - 3 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder The marinade makes the chicken juicy and full of flavor. Olive oil keeps the chicken moist. Oregano gives it that classic Greek taste. Garlic powder adds depth and warmth. - Salt and pepper - Juice of 1 fresh lemon - Fresh parsley, chopped, for garnish Salt and pepper enhance all the flavors. Fresh lemon juice brightens the dish. Chopped parsley adds a fresh look and taste. This mix makes every bite feel special. 1. First, preheat your oven to 400°F (200°C). This will help cook the chicken evenly. 2. Line a large baking sheet with parchment paper. This makes cleanup easier. 3. In a small bowl, mix together extra virgin olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk until smooth. This is your marinade. 4. Place the chicken breasts on the baking sheet. Pour half of the marinade over them. Make sure each piece is coated well. 1. Next, cut the cherry tomatoes in half, slice the red bell pepper into strips, and slice the zucchini into half-moons. Also, chop the red onion into bite-sized pieces. 2. In a large bowl, add the cut vegetables and Kalamata olives. Drizzle the remaining marinade over them. Toss gently to coat. This adds great flavor. 1. Arrange the marinated vegetables around the chicken on the baking sheet. Spread them out evenly for nice roasting. 2. Slide the baking sheet into the preheated oven. Bake for 25-30 minutes. The chicken is ready when it reaches 165°F (75°C). The vegetables should be tender and colorful. 3. When done, take the sheet pan out of the oven. Let it rest for about 5 minutes. This helps the flavors blend. 4. Before serving, sprinkle fresh parsley on top. This adds a lovely touch! - How to ensure chicken stays juicy To keep your chicken juicy, marinate it well. Use the marinade for at least 30 minutes. This helps the flavors soak in. Also, check the chicken’s internal temperature. It should reach 165°F (75°C). Rest it for five minutes before slicing. This allows the juices to spread out. - Best practices for vegetable roasting Cut your veggies into similar sizes. This helps them cook evenly. Spread them out on the sheet pan. Don’t crowd them. Give them room to roast and get crispy. Toss them in the marinade well. This adds flavor and helps them caramelize. - Additional spices or herbs to use Try adding thyme or rosemary for extra flavor. Both herbs pair well with chicken. You can also add a pinch of red pepper flakes for some heat. It adds a nice kick without being too spicy. - Optional ingredient swaps Swap chicken for fish or tofu if you like. Both cook well on a sheet pan. You can also change the veggies. Try asparagus, eggplant, or carrots. They work great with the marinade too. - Serving suggestions Serve your dish with a side of couscous or quinoa. These grains soak up the flavors well. You can also add a fresh green salad for balance. - Plating tips for visual appeal Use a large platter to showcase your meal. Arrange the chicken in the center. Surround it with the colorful veggies. Garnish with fresh parsley for a pop of color. This makes the dish look inviting and fresh. {{image_4}} You can easily swap proteins in this recipe. Fish or tofu works well instead of chicken. For fish, I recommend salmon or cod. They cook quickly and add great flavor. Tofu absorbs the marinade, making it tasty and satisfying. You can also change the vegetables. Try adding broccoli, asparagus, or carrots. These veggies roast well and add color. You can even use sweet potatoes for a different twist. Just remember to cut veggies into similar sizes for even cooking. Adjusting the herbs can change the flavor of the dish. If you want a different vibe, try using thyme or rosemary. These herbs bring a fresh taste and pair well with lemon. You can also mix in some cumin for a warm twist. If you like heat, add spices or fresh peppers. Red pepper flakes give a nice kick. You can also use jalapeños or banana peppers for extra flavor. Just be careful with the amount, so it doesn’t overpower the dish. Serving this dish with grains makes it more filling. Couscous or quinoa works great and adds a nice texture. Both grains soak up the tasty juices from the chicken and veggies. Side dishes also enhance the meal. A fresh salad with greens and a light dressing is perfect. You can also serve it with warm bread to soak up those delicious flavors. These pairings create a balanced and satisfying dinner. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This helps keep them fresh. You can keep them in the fridge for up to three days. When you're ready to eat, reheat in the oven or microwave. For the oven, cover the dish with foil to retain moisture. Heat until warmed through. Yes, you can freeze this dish! It’s a great way to save extra servings. Let the food cool completely before freezing. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This will help prevent freezer burn. To reheat, let it thaw overnight in the fridge. Then, bake it at 350°F (175°C) until hot. For best taste, eat the dish within three days if refrigerated. If frozen, try to eat it within three months for the best flavor. Signs of spoilage include off smells or changes in color. If the chicken looks dry or the veggies seem mushy, it’s best to toss them. Always trust your senses when it comes to food safety. The ideal internal temperature for chicken is 165°F (75°C). This ensures the chicken is safe to eat. Use a meat thermometer to check. Insert it into the thickest part of the breast. If it reads 165°F, your chicken is done. This temperature also keeps the chicken juicy and tender. You can use frozen chicken, but it takes longer to cook. If using frozen, thaw it in the fridge overnight. For a quick meal, cook frozen chicken at 400°F for about 40-50 minutes. Make sure to check the internal temperature as well. Use the same 165°F rule for safety. Signs of properly roasted vegetables include a soft texture and vibrant color. They should be tender when pierced with a fork. Look for a bit of caramelization on the edges. If the veggies are lightly browned, they are likely done. Enjoy that lovely roasted flavor! This blog post covered a simple and tasty dish with chicken, fresh veggies, and olives. You learned the main ingredients, marinade tips, and baking steps. I shared ideas for swapping ingredients and enhancing flavors. Remember, you can store leftovers properly for future meals. Cooking should be fun and easy. With these tips, you can create a meal that’s not just good but great. Enjoy your cooking journey!

Sheet-Pan Greek Chicken and Veggies

Indulge in a Mediterranean delight with this easy Sheet-Pan Greek Chicken & Veggies recipe! Featuring juicy chicken breasts, vibrant veggies, and a zesty marinade, this dish is perfect for busy nights and delivers incredible flavor in just 45 minutes. It's a delicious way to enjoy healthy eating. Click through to discover the full recipe and elevate your dinner game with this beautifully balanced meal!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups cherry tomatoes, halved

1 red bell pepper, sliced into strips

1 medium zucchini, sliced into half-moons

1 medium red onion, chopped into bite-sized pieces

¼ cup Kalamata olives, pitted and halved

3 tablespoons extra virgin olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and freshly cracked black pepper, to taste

Juice of 1 fresh lemon

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to simplify cleanup afterward.

    In a small mixing bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk the mixture until well blended to create a flavorful marinade.

      Place the chicken breasts onto the prepared baking sheet. Generously pour half of the marinade over the chicken, ensuring that each breast is thoroughly coated.

        In a separate large bowl, add the halved cherry tomatoes, sliced red bell pepper, zucchini, chopped red onion, and Kalamata olives. Drizzle the remaining marinade over the vegetables and gently toss them to ensure even coating.

          Arrange the marinated vegetables evenly around the chicken on the baking sheet, making sure they are well scattered to allow for even roasting.

            Slide the baking sheet into the preheated oven and bake for 25-30 minutes. The chicken is done when its internal temperature reaches 165°F (75°C) and the vegetables are tender and vibrant.

              Once fully cooked, remove the sheet pan from the oven and allow it to rest for about 5 minutes, which helps all the flavors to settle.

                Just before serving, sprinkle with fresh chopped parsley for a burst of color and freshness. Plate the dish and savor your delightful Mediterranean feast!

                  - Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                    Feel free to add your favorite grains like couscous or quinoa on the side for a complete meal!