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Photo of Roasted Greek-Style Chicken and Vegetables by WW

Roasted Greek-Style Chicken and Vegetables

2
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Chicken breasts, artichoke hearts, tomatoes and zucchini are seasoned with fresh lemon, oregano, garlic and olive oil and then roasted all at once.

Ingredients

Olive oil

5 tsp(s), extra virgin, divided

Garlic clove

3 clove(s), medium

Fresh lemon juice

1 tbsp(s)

Black pepper

¼ pinch(es)

Dried oregano

1½ tsp(s)

Lemon zest

2 tsp(s), divided

Table salt

½ tsp(s), or to taste

Zucchini

2 small, or 1 large, sliced 1/4-inch thick

Grape tomatoes

2 cup(s), halved

Canned artichoke hearts without oil

14 oz, drained well and halved

Uncooked boneless skinless chicken breast

450 gm

Instructions

  1. Preheat oven to 230ºC (450ºF). Coat a large nonstick baking pan with cooking spray.
  2. In a large bowl, combine 20ml (4 tsp) oil, garlic, oregano, lemon juice, 5ml (1 tsp) zest, salt and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
  3. Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes. Drizzle vegetables with remaining 5ml (1 tsp) each oil and zest; toss to coat. Drizzle chicken with any pan juices.
  4. Yields about 85g (3 oz) chicken and 250ml (1 cup) vegetables per serving.

Notes

Turkey cutlets can be used instead of chicken breasts - just add them to the pan about 5 minutes into the cooking time because they cook more quickly than the vegetable mixture.

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