Ingredients
2 red or orange bell pepper cut into 2 inch pieces
1 red onion
1 container cherry tomatoes
1 lemon, sliced
2 large chicken breasts, cut in half or 4 chicken thighs
2 cloves garlic, minced
2 Tbsp olive oil
3 tbsp balsamic vinegar glaze
1 jar kalamata olives
1/4 cup chopped feta
Spices
1/2 tsp smoked paprika 1 tsp dried oregano 1/2 tsp dried basil
Salt and pepper to taste
Directions
Preheat the oven to 400F.
On a large baking sheet or roasting tray, add the peppers, red onion, lemon wedges, tomatoes, and chicken.
In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano.
Pour the sauce over the veggies, and toss till well coated; sprinkle with salt and pepper. Bake for 35 minutes or until chicken reaches 155F.
Add olives, feta, and more balsamic glaze if desired.
Notes
Let the chicken set for 10 minutes. It should reach an internal temperature of 165F.
Drain and boil the olives for a few minutes to reduce sodium.
Pairs well with:
Rice or pasta
Original Recipe
Comments