Perfectly Balance Your Plate
Serve with a large pita, 2 tbsp feta cheese, 2 cups leafy greens, and 1 tbsp prepared Greek Dressing.
1 yellow bell pepper
1 small red onion
2 lbs (900 g) boneless, skinless chicken breast fillets
2 cups cherry tomatoes
2 tbsp each lemon juice and olive oil
8 pitas, optional
Toppings (optional): chopped cucumber, crumbled feta
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Slice pepper and onion. Place in a large bowl. Add chicken, tomatoes, lemon juice, olive oil, and seasoning. Toss until well coated.
- Arrange in a single layer on Sheet Pan Liner. Roast 18 min or until chicken is cooked through.
- If desired, serve with pitas and optional toppings.
Per serving: Calories 170, Fat 6 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 125 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 2 g), Protein 24 g.
Using chicken breast fillets reduces prep time—no cutting required! This recipe also works well with chicken thighs or breasts cut into large pieces.