Enjoy a delightful blend of flavors and textures with this vibrant sheet pan dish featuring Mediterranean chicken and veggies, accompanied by a Greek salad. Marinated chicken is roasted to juicy perfection with colorful bell peppers, zucchini, and cherry tomatoes. The Greek salad offers a refreshing crunch with cucumbers, red onions, Kalamata olives, and feta cheese, all dressed in a tangy vinaigrette. This simple yet flavorful meal is perfect for a weeknight dinner or a gathering with friends.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 whole zucchini, sliced
• 1/2 cup cherry tomatoes
• 1/4 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled
• 1 whole cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine chicken strips, 1 tablespoon olive oil, oregano, thyme, salt, and pepper. Toss to coat.
3. On a sheet pan, arrange marinated chicken, bell peppers, zucchini, and cherry tomatoes in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
5. In a separate bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper to make the dressing.
6. In a large serving bowl, combine cucumbers, red onion, Kalamata olives, and feta cheese. Drizzle with the dressing and toss to coat.
7. Plate the roasted chicken and veggies alongside the Greek salad.

Keywords: Healthy, Roasted, Salad

Spice Rack: Oregano, Thyme

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