Roasted Greek Chicken & Veggies

It’s Coach Amie back with Forking Made Easy: a collection of easy-to-follow recipes to make eating healthy taste good. This week’s menu features Roasted Greek Chicken and Vegetables. Full recipe is posted below:

(makes 4 servings)

• 1 pound boneless, skinless chicken breast, diced

• 1 14-ounce can of artichoke hearts in water, drained and halved

• 2 cups grape tomatoes, halved

• 1 large zucchini, diced

• 3 cloves garlic, minced

• 5 teaspoons olive oil, divided

• 1 tablespoon fresh lemon juice

• 2 teaspoons lemon zest, divided

• 1 1/2 teaspoons dried oregano

• salt and pepper, to taste

1. Preheat oven to 450 degrees. Coat a large nonstick baking sheet with cooking spray.

2. In a large bowl, combine 4 teaspoons of olive oil, garlic, oregano, lemon juice, 1 teaspoon of lemon zest, salt, and pepper. Add vegetables and toss to coat.

3. Using a slotted spoon, remove vegetables from the bowl and place in an even layer on one side of the baking sheet.

4. Place chicken in the same bowl and toss to coat with remaining marinade. Place the chicken on the empty side of the baking sheet.

5. Roast until vegetables are tender and chicken is cooked through, stirring the vegetables once about halfway through (20-25 minutes).

6. Drizzle the vegetables with the remaining olive oil and lemon zest. Toss to coat.

7. Enjoy!