Roasted Greek-Style Chicken and Vegetables

by Anne Bennett on September 20, 2017

Last night’s dinner, just before I sprinkled on feta cheese. Love those artichoke hearts!

Need a new recipe for boneless skinless chicken breasts? Join the club. What Weight Watcher doesn’t have a Costco bag of b/s breasts in her freezer right now, awaiting another ho-hum “diet” dinner? No wonder we’re all bleary-eyed with eating boredom.

But wait! Take a gander at this one-pan Greek-style recipe from Weight Watchers (will wonders never cease?). It features the ubiquitous b/s chicken breasts, it’s loaded with healthy vegetables and — BONUS! — 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. And its taste? Lemony and delicious. Put this recipe into your rotation for a no-brainer dinner that tastes like you actually put in some effort.  (Shh! Keep it to yourself.)

To 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. BTW, totally worth the extra point. Be sure to spritz each serving with leftover lemon juice.

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.

Place ingredients in one layer on the sheet pan 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)

print recipe only

Related Posts with Thumbnails

{ 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!

Leave a Comment

Previous post:

Next post: