In the fresh meat case
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Prep Time: 10 min
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Cook Time: 17 min
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Serves 4
- 350
Calories
- 20G
Protein
- 950MG
Sodium
- 5G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
1 tsp. dried oregano, divided
1 tsp. garlic powder, divided
1/2 lb. new potatoes, thinly sliced (about 6 small potatoes)
1/2 lb. green beans, trimmed
1/4 cup cherry tomatoes
1 small onion, sliced into wedges
1 lemon sliced into wedges
3 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup feta cheese, crumbled
Season
Preheat oven to 425°F. Spray a baking sheet with cooking spray. Place the chicken strips in a single layer on one side of the baking sheet. Season with 1/2 teaspoon dried oregano and 1/2 teaspoon garlic powder.
Toss
Place the potato slices, green beans, cherry tomatoes, sliced onions, and lemon wedges in a single layer on the other side of the baking sheet. Toss the vegetables with olive oil and season with the remaining oregano, garlic powder, salt and black pepper.
Sprinkle
Bake on middle oven rack for 9 minutes. Flip the chicken and toss the vegetables. Sprinkle vegetables with feta cheese and bake for another 7 to 8 minutes.
Serve
Remove the sheet tray from the oven. Let chicken stand for 1-2 minutes. Transfer chicken and vegetables to a platter, squeeze the roasted lemon juice over all and serve...Opah!
Greek Chicken Sheet Tray Dinner
15 
Great!
Francie B