ROASTED GREEK-STYLE CHICKEN AND VEGETABLES

By Clarabell

6 points/3 oz chicken and 1 c vegetables serving

Ingredients

• 2 sprays cooking spray
• 5 t extra-virgin olive oil, divided
• 3 garlic cloves, chopped
• 1 1/2 t dried oregano
• 1 T fresh lemon juice
• 2 t lemon zest, divided
• 1/2 t salt, or to taste
• 1/4 t freshly ground pepper, or to taste
• 2 small or 1 large zucchini, sliced 1/4 inch thick
• 2 c grape tomatoes, halved
• 14 oz canned artichoke hearts, without oil, drained well and halved
• 1 # uncooked boneless skinless chicken breasts

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

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

In a large bowl, combine 4 t oil, garlic, oregano, lemon juice, 1 t zest, salt and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.

Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes. Drizzle vegetables with remaining 1 t each oil and zest; toss to coat. Drizzle chicken with any pan juices.