Roasted Greek style Chicken and Vegetables (WW)

4 Tbsp Olive Oil
6 cloves garlic, minced
3 tsp oregano
1 Tbsp fresh lemon juice
2 tsp lemon zest
1/4 tsp salt
1/2 tsp black pepper
2 small zucchini sliced 1/4 in thick
2 cups grape tomatoes, halved
14 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.