Mediterranean Chicken Sheet Pan Meal
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
630 |
|
| % Daily Value* | ||
| Total Fat 29g | 37% | |
| Saturated Fat 8g | 39% | |
| Cholesterol 120mg | 40% | |
| Sodium 1320mg | 57% | |
| Total Carbohydrate 48g | 17% | |
| Dietary Fiber 12g | 42% | |
| Sugars 9g | ||
| Includes Added Sugars 0g | 9% | |
| Protein 50g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 214mg | 15% | |
| Iron 4mg | 20% | |
| Potassium 1530mg | 35% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 Red Onion, sliced thick
- 1 pint Cherry Tomatoes, whole
- 6 Baby Peppers, halved, seeds removed
- 1 can (15.5oz) Chickpeas, drained, rinsed
- 4 Garlic Cloves, minced
- 1/2 cup Olives, Variety, pitted
- 2 tbsp Capers
- 2 tbsp Olive Oil
- 1 Lemon, Juiced
- 1/4 tsp Salt & Pepper
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Dried Oregano / Smoked Paprika
- 4 Fresh Thyme Sprigs
- 1/2 cup Feta, large chunks
- Lemon-Feta Chicken: ---
- 1/2 cup Feta, crumbled
- 2 tbsp Olive Oil
- 1 Lemon, Juiced
- 2 Garlic Cloves, minced
- 2 tbsp Parsley, chopped
- 1 tsp Dried Dill / Oregano / Paprika
- 1/4 tsp Salt & Pepper
- 4 Chicken Breasts
Method of Preparation
Step 1
Preheat the oven to 400°F. Spray a sheet pan with pan spray and set aside.
Step 2
In a large bowl, combine all the lemon-feta chicken ingredients together. Let them sit and marinate for 30 minutes to 1 hour.
Step 3
In another bowl add the onion, tomatoes, peppers, chickpeas, garlic, olives, capers, olive oil, lemon juice, and spices.
Toss to coat everything and transfer to the sheet pan.
Step 4
Nestle the marinated chicken within the vegetables.
Add any extra marinade over the top of each chicken.
Step 5
Sprinkle the fresh thyme and feta chunks over the top.
Bake for 20-25 minutes or until the chicken reaches 165°F.
