Roasted Greek-Style Chicken and Vegetables

by Anne Bennett on April 11, 2016

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. It’s so easy to assemble that even a non-cook can handle it. Really. And its taste? Refreshing and delicious. The lemony fresh taste will remind you that spring has arrived.

In the old Weight Watchers PointsPlus program this recipe was 6 Points per serving, but with the new SmartPoints program, which emphasizes real, whole foods, it’s only 4 Points. Lean protein and vegetables reign supreme! Eat well and lose weight. Another win–win situation!

To further emphasize its Greek heritage, I suggest crumbling some feta cheese on top when this comes out of the oven. Just remember to add 1 WW SmartPoint for each 1 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
Feta cheese, crumbled (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 SmartPoints per serving: 4  (6 Points with 2 Tbsp. feta)

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{ 1 comment… read it below or add one }

Mike Boothe April 25, 2016 at 9:11 pm

This sounds great, I missed this one. I’ll do it now, but I just planted all the vegetables here except artichoke. In 2 months, I’ll let you know how the garden fresh version is.

I’m following you on Twitter now! @deweys_tavern

Be well!

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