Virginia's, Roasted Greek-Style Chicken and Vegetables
"Wellness Healthy Potluck"Serves 2 slices of meat and 2 tbsp of sides vegetables | Prep Time 15 minutes | Cook Time 20 minutes
Why I Love This Recipe
Calories per meal serving: 641, Total fat 39.9g = Total daily value 61%, Cholesterol: 65mg = Total daily value 22%, Sodium: 386mg = Total daily value 15%, Potassium: 838mg = Total daily value 23%, Total Carb: 41.9% = Total daily value 14%, Dietary Fiber: 5% = Total daily value 20%, Protein: 30.7% = Total daily value 61%, Sugar: 8g, Calcium: 109mg, Vitamin B6: 1mg, Magnesium: 70mg.
Ingredients You'll Need
5 tsp. extra virgin olive oil (divided)
3 cloves garlic, chopped
1 ½ tsp dried oregano
1 tsp fresh lemon juice
2 tsp. zest lemon (divided)
½ tsp. table salt or to taste
¼ tsp. freshly ground black pepper
1 large Zucchini, sliced in ¼ inches thick
2 cups grape tomatoes, halves
1 can (14 oz.) Artichoke heart without oil, drained well and halved
1 lb. Chicken Breast, boneless, skinless
Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.
Serving size: 3 oz. chicken and 1 cup vegetables
Note: Turkey cutlets can be used instead of chicken breasts. Just add them to the pan about 5 minutes into cooking time because they cook more quickly than the vegetable mixture.
Pairs Well With
Pairs with any table wine of your taste