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Greek Chicken with Green Beans and Feta
Nutrition Information
  • Serves: 8 servings
  • 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
Type: Entree
Cuisine: Greek
Prep Time: 
Cook Time: 
Total Time: 
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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
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Once removing vegetables from the oven, arrange chicken on top. Return baking sheet to the oven for an additional 15 minutes.
  5. 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.
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