Greek Chicken Sheet Pan Dinner with Green Beans and Feta

Name: Greek Chicken Sheet Pan Dinner with Green Beans and Feta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 lb New Potato (1 pound baby Dutch potatoes); 1 lb Green Beans (1 pound green beans); 15 oz Chopped Tomatoes (1 15-ounce can petite diced tomatoes); 2 lb Chicken Breast (2 pounds chicken breasts); 2 ½ pieces Lemon (2.5 lemons); 8 cloves Garlic (8 cloves garlic (4 minced, and 4 sliced)); 4 oz Feta Cheese (4 ounces feta cheese); 1 piece Yellow Onion (1 large onion); 2 tsp Salt and Pepper (2 teaspoons salt and pepper); 2 tbsp Oregano (2 tablespoons fresh oregano); 2 tbsp Parsley (2 tablespoons fresh parsley)

40 minMediterranean

Servings6

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Gluten Free

Steps

1Preheat oven to 450 degrees.
2Cut each chicken breast into 4-5 even-sized strips.In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, and 2 tablespoons olive oil.
3Mix together well and set bowl aside while you prepare the veggies.Rinse beans, snip off the end with the hard nub/stem, and place them in another large bowl. The other end should have a dainty little tail that is soft and thin and doesn't need to be removed.Chop one large yellow onion and add to the beans.Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, parsley, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil.
4Pour the mixture onto a large baking sheet (you may want to line it with parchment paper or tin foil), add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450 degrees for 20 minutes.Pull the pan out from the oven but don't remove. Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees with a meat thermometer.
5Serve while it's hot and garnish with chopped parsley.