Greek Chicken Sheet Pan

Roasted Garlic Balsamic Honey Brussels

Greek chicken sheet pan

What you need:

•2 chicken breasts

•2 bell peppers - your choice - sliced

•a handful of cherry tomatoes - your preference

•1 small red onion - sliced

•1lb of small red potatoes - or how ever many you want!

•feta for garnish

Dressing

•1/4 cup oil of choice (avocado or olive oil)

•2 tbsp of red wine vinegar

•fresh lemon squeeze (half a lemon)

•1 tbsp of honey

•1-2 tsp of minced garlic

•1 tsp of oregano

•1/2 tsp of Dijon mustard - if you like it mustardy add more!

•salt & pepper to taste

What to do:

Preheat oven to 415 F. Make dressing/ marinade first in a large bowl. Set to the side & chop up all the veggies & place on prepared baking dish - pour half of the marinade on top & stir nicely. Pop into preheated oven for 15 minutes. While these are cooking, cube up your chicken! Place cubed chicken into bowl with leftover marinade and let it chill until the 15 minutes are up. Pull veggie sheet out & then make some space for your cubed chicken - put back in oven for 15-20 until chicken is at 165 internal temp! Top with feta & a squeeze of lemon & a drizzle of honey! If you like spice a little red pepper would be great. I’m serving over a bed of lettuce!