Greek Chicken with Green Beans and Feta
Entree
Prep time:
15 mins
Total time:
1 hour
INGREDIENTS
- 1 ½ pounds baby Dutch potatoes, halved
- 1 pound green beans
- 1 (15.5-ounce) can petite diced tomatoes
- 1 large yellow onion, sliced
- 8 cloves garlic (4 minced, 4 sliced)
- 1 tablespoon dried oregano
- 2 tablespoons olive oil, divided
- 3 lemons (1 ½ sliced, 1 ½ juiced)
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ¼ cup fresh parsley, chopped
- 16 green or Kalamata olives, chopped
- 4 ounces feta cheese
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- In a large bowl, toss together potatoes, green beans, tomatoes, onion, minced garlic, oregano and 1 tablespoon olive oil. Dump onto baking sheet, ensuring vegetables are spread out evenly over the pan. Arrange lemon slices over the vegetables and bake for 20 minutes.
- Slice chicken breasts into thin slices. In the same bowl, combine chicken, lemon juice, sliced garlic, salt, pepper, paprika, parsley, and remaining 1 tablespoon olive oil. Set aside for 5 minutes to marinate.
- Once removing vegetables from the oven, arrange chicken on top. Return baking sheet to the oven for an additional 15 minutes.
- Remove from oven and sprinkle with olives and feta cheese. Return for an additional 5 minutes, or until cheese is melty. Serve and enjoy immediately.
NUTRITION INFORMATION
SERVING SIZE:
About 1.5 cups
CALORIES:
300
FAT:
10 g
CARBOHYDRATES:
26 g
SODIUM:
660 mg
FIBER:
4 g
PROTEIN:
32 g
CHOLESTEROL:
90 mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
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