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One Pan Greek Chicken Bake
The most colorful, delicious and easy dish you will make.
Prep Time: 00:10
Cook Time: 00:35
1 lb chicken breast
1 bag of mini sweet peppers
1 red onion cut into 8ths
2 cups cherry tomatoes
1/2 cup artichoke hearts
1/4 cup evoo
1 1/2 tbsp balsamic vinegar
garlic to taste (2 cloves+)
1/2 tsp smoked paprika
1 tsp thyme
2 tbsp fresh basil
2/3 cup olive of choice
1/4 cup feta, crumbled
1Preheat the oven to 390 degrees and prepare a pan with foil or parchment. Add the cut peppers, onion, artichoke hearts, and cherry tomatoes.
2In a a bowl, whisk together garlic, evoo, balsamic vinegar, paprika and thyme. Make sure it is well combined. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper. Toss until the veggies are completely coated.
3Place chicken on top of the veggies and brush 1/3 of the sauce on the chicken.
4Bake for 25 minutes.
5After 25 minutes, add the feta, olive, and basil. Pour the remaining sauce on the tray and bake another 5-10 minutes.
6Sprinkle with basil and serve.
This will stay good in the fridge for up to 3 days. Make sure you put it in a tightly sealed tupperware container. If you plan to eat this later, under cook the chicken. When you want to eat it later, heat it up and the chicken will stay juicy and not be overcooked.
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