Roasted Greek-Style Chicken and Vegetables

by Anne Bennett on May 20, 2015

cooked chicken

This one-pan recipe for Greek-style chicken and vegetables comes from a Weight Watcher Weekly hand-out from 2014. Everything cooks together in the oven in less than a half-hour. The instructions were so straightforward that, frankly, I was initially tempted to pass on it.

Cooking snobbery sometimes takes hold, but I quashed it and made this anyway. It was so easy to assemble that even a non-cook could handle it. Really. And its taste? Refreshing and delicious. The lemony fresh taste reminds me that spring has arrived.

To further emphasize its Greek heritage, I suggest crumbling some feta cheese on top when it comes out of the oven. Just remember to add 1 WW Point for 2 Tbsp. of either regular or reduced-fat feta.

5 tsp. olive oil
3 garlic cloves, minced
1 1/2 tsp. dried oregano
1 Tbsp. lemon juice
2 tsp. lemon zest, divided
1/2 tsp. salt
1/4 tsp. pepper
2 small or 1 large zucchini, sliced 1/4″ thick
2 cups grape tomatoes, halved
14-oz. can artichoke hearts, without oil, drained and halved*
1 lb. boneless skinless chicken breasts
1/2 cup feta cheese (optional)

*I didn’t halve my canned artichoke hearts, which I got at Whole Foods, because I thought they were beautiful whole.

Raw chicken

Place vegetables and chicken in one layer on baking sheet so that everything cooks evenly.

Preheat oven to 450 degrees F. Coat large baking sheet with cooking spray.

In a large bowl, combine 4 tsp. olive oil, garlic, oregano, lemon juice, 1 tsp. lemon zest, salt and pepper. Add vegetables and toss to coat. Using slotted spoon, lift veggies from bowl and place in one layer on baking sheet, leaving room for chicken. Add chicken to bowl and turn to coat; place on baking sheet.

Roast until vegetables are tender and chicken is cooked, stirring vegetables once, about 15 to 20 minutes. Drizzle vegetables with remaining 1 tsp. olive oil and remaining lemon zest. Toss to coat. Drizzle chicken with any pan juices and top each serving with crumbled feta.

Serves 4 (each serving about 3 oz. chicken and 1 cup vegetables)
WW PP per serving: 6 (8 with feta)

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