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:
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
- Preheat oven to 425 degrees F.
- 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.
- 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.
- Once removing vegetables from the oven, arrange chicken on top. Return baking sheet to the oven for an additional 15 minutes.
- 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.
Looks wonderful… do you drain the tomatoes? Thanks.
I apologize for the delay! Yes, drained! Thanks for asking!