Greek-style chicken and vegetables

SmartPoints® value per serving
Total Time
37 min
10 min
15 min
Looking for an easy, flavorful one-dish dinner? Zucchini, artichoke hearts, tomatoes, zucchini, and chicken drizzled with a zesty garlic-flavored marinade roast in the oven for about 15-20 to create a healthy weeknight supper your whole family will love. Squash can be substituted for zucchini if you prefer. Cut the vegetables into as even-sized pieces as possible for even cooking. For even more delectable Greek flavor, sprinkle the roasted vegetables with 1 cup crumbled reduced-fat feta cheese before serving.


Olive oil cooking spray

1 spray(s)

Extra virgin olive oil

5 tsp

Garlic clove(s)

3 medium clove(s), chopped

Lemon zest

2 tsp

Fresh lemon juice

1 Tbsp

Dried oregano

1½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked zucchini

2 small, or 1 large size, cut into 1/4-inch rounds

Grape tomatoes

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)


  1. Preheat oven to 450°F. Spray large baking dish or casserole dish with olive oil nonstick spray.
  2. 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.
  3. 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.
  4. Per serving: 1 chicken breast and 1 cup vegetables