Greek-style chicken and vegetables
Olive oil cooking spray
Extra virgin olive oil
3 medium clove(s), chopped
Fresh lemon juice
2 small, or 1 large size, cut into 1/4-inch rounds
2 cup(s), (about 2 cups), halved
Canned artichoke hearts without oil
14 oz, (1 can, water packed), drained well and halved
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce breasts)
- Preheat oven to 450°F. Spray large baking dish or casserole dish with olive oil nonstick spray.
- Stir together 4 teaspoons of oil, the garlic, 1 teaspoon of lemon zest, the lemon juice, oregano, salt, and pepper in large bowl; add zucchini, tomatoes, and artichoke hearts, tossing until coated evenly. With slotted spoon, transfer vegetables to one side of prepared baking dish, leaving enough room for chicken. Add chicken to bowl and turn until coated with garlic mixture; arrange in baking dish alongside vegetables.
- Roast, stirring vegetables once, until vegetables are tender and chicken is cooked through, 15–20 minutes. Drizzle vegetables with remaining 1 teaspoon oil and sprinkle with remaining 1 teaspoon lemon zest, tossing until coated. Drizzle chicken with pan juices.
- Per serving: 1 chicken breast and 1 cup vegetables