Sheet Pan Greek Chicken
Servings: 6 servings
Ingredients
- 3 chicken breast
- 1 zucchini sliced
- 1 squash sliced
- 1/2 cup olive oil
- 3 Tbs lemon juice
- 2 Tbs red wine vinegar
- 6 cloves garlic minced
- 5 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp ground coriander
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees.
- Add olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, thyme, coriander, and salt in a small bowl.
- Slice the zucchini and squash and put them into a gallon-size bag. Pour the marinade on top, close the bag, and ensure the vegetables are coated.
- Cut the chicken into cutlets and add to the bag with the vegetables. Coat the chicken with the marinade and let it sit for about 15-20 minutes.
- Grease a sheet pan with vegetable oil and arrange the chicken and vegetables on the pan. Pour the remaining marinade over the top
- Bake for 20 minutes until the internal temperature reaches 165 degrees.
- Serve with rice.
