Roasted Greek style Chicken and Vegetables (WW)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Tbsp Olive Oil6 cloves garlic, minced3 tsp oregano1 Tbsp fresh lemon juice2 tsp lemon zest1/4 tsp salt1/2 tsp black pepper2 small zucchini sliced 1/4 in thick2 cups grape tomatoes, halved14 oz can artichoke hearts (in water)1 lb boneless skinless chicken breast
Preheat oven to 450. Coat large baking pan with Pam.
In a large bowl combine 3 Tbps olive oil, garlic, oregano, lemon juice, 1 tsp lemon zest, salt & pepper. Add vegetables and toss to coat. Left vegetables out of bowl with a slotted spoon, leaving some oil mixture behind, and place at one end of baking dish.
Cut chicken into four pieces and add to remaining oil mixture. Toss to coat and place in baking dish.
Bake for 15 minutes, remove and sitr vegetables. Return to oven for another 10 minutes.
In a small bowl mix 1 Tsbp olive oil and 1 tsp lemon zest. Pour over cooked vegetables and stir.
Serves 4.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user VIRTUALCSMITH.
In a large bowl combine 3 Tbps olive oil, garlic, oregano, lemon juice, 1 tsp lemon zest, salt & pepper. Add vegetables and toss to coat. Left vegetables out of bowl with a slotted spoon, leaving some oil mixture behind, and place at one end of baking dish.
Cut chicken into four pieces and add to remaining oil mixture. Toss to coat and place in baking dish.
Bake for 15 minutes, remove and sitr vegetables. Return to oven for another 10 minutes.
In a small bowl mix 1 Tsbp olive oil and 1 tsp lemon zest. Pour over cooked vegetables and stir.
Serves 4.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user VIRTUALCSMITH.
Nutritional Info Amount Per Serving
- Calories: 288.7
- Total Fat: 15.2 g
- Cholesterol: 55.0 mg
- Sodium: 658.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.1 g
- Protein: 25.3 g
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