Sheet Pan Mediterranean Chicken & Vegetables

Yield: 4 servings

Per Serving: 1 leaner, 1 healthy fat, 3 green, 3 condiments

Total Time: 45 minutes

Ingredients

• 4, (8-oz.) raw boneless, skinless chicken breasts

• 3 Roma tomatoes, quartered (about 1 cup)

• 1 medium zucchini, cut into 8 wedges (about 2 cups)

• 1 yellow summer squash, cut into 8 wedges (about 2 cups)

• 1 large orange bell pepper, quartered (about 1 cup)

• 1 tbsp canola or olive oil

• ¼ tsp each: salt & pepper

• 4 tbsp reduced-fat feta

For the dressing:

• 2 garlic cloves, minced

• 1 tbsp fresh (or 1 tsp dried) oregano

• 1 lemon, juiced (about 2 tbsp)

• 1 tsp olive oil

Directions

1. Preheat oven to 375⁰F.

2. Line a sheet pan with parchment paper, and lightly spray with non-stick spray. Place chicken in a single layer on one side of the sheet pan.

3. Toss the vegetables with the oil, salt, and pepper. Transfer to the sheet pan in a separate section from chicken, and lay in a single layer.

4. Place sheet pan in oven and cook for about 15 minutes, or until chicken reaches internal temperature of 165⁰F.

5. Meanwhile, whisk together the garlic, oregano, lemon juice, and olive oil in a small bowl to make the dressing.

6. To serve, place one cooked chicken breast (approximately 6 ounces) on a plate with a quarter of the veggie mixture and one tablespoon of feta. Drizzle a quarter of the dressing on top, about 1½ to 2 teaspoons. Repeat for 3 remaining servings.

Nutrition Facts Per Serving: 350 calories, 12g fat, 10g carbohydrate, 50g protein