Description
A delicious and easy Lemon Feta Chicken Sheet Pan Dinner that combines marinated chicken breasts with cherry tomatoes, red onions, Kalamata olives, and feta cheese, all baked to perfection.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 cups cherry tomatoes, halved
- 1 medium red onion, sliced
- 1 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes for better flavor.
- On a large sheet pan, arrange the marinated chicken breasts in the center. Surround them with the cherry tomatoes, red onion slices, and Kalamata olives.
- Crumble the feta cheese over the chicken and vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
- For extra flavor, add lemon zest to the marinade before coating the chicken.
- Substitute the chicken breasts with chicken thighs for a juicier option, adjusting the cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg