Mediterranean Chicken Sheet Pan Dinner

 

     The only thing better than a Crockpot Meal is a Sheet Pan Dinner!  #amiright!?  (I know I am)  My Mediterranean Chicken Sheet Pan Dinner comes together in a flash, and the flavors merry to create a symphony of sensations.  I had this all week for lunch, and I never tired of it...in fact, I could eat it right now if it were in front of me.  This is definitely one I will keep in the rotation.  The Lemony hints hit just the right note with every mouthful.  And the high protein, vegetable laden ensemble will satisfy the pickiest palate.  Please give this one a try, you can thank me later!  ;)

Ingredients~

2 pounds diced Chicken Breast

2 Tablespoons Lemon Juice

1 Tablespoon Olive Oil, more for Vegetables

1 Tablespoon chopped Garlic

Dash Salt, to taste

Dash Pepper, to taste

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Baby Carrots, desired amount

Cherry Tomatoes, desired amount

Green Beans, desired amount

Purple Onion, desired amount

Red Bell Pepper, desired amount

Chopped Zucchini, desired amount

Kalamata Olives, desired amount

Feta Cheese Crumbles, desired amount

Chopped Parsley, desired amount

Drizzle of Balsamic, if desired

     Add Chicken, Lemon Juice, Olive Oil, Garlic, Salt and Pepper to big bowl, mix well to incorporate, and marinate for 15 minutes to 2 hours.  Meanwhile cut up your vegetables.  Add Carrots, Tomatoes, Beans and Onion to parchment lined sheet pan and bake at 425 for 15 minutes.  Note:  I separate my vegetables into two sheet pans so as not to over crowd, otherwise they will steam vs roast.  Remove the pans after baking, and add Peppers, Zucchini, Olives and Chicken to the pans, optional to add extra Oil or Seasonings, return to the oven for another 30 minutes, remove and top with Feta and Parsley.  I served mine with Lupin Flakes and a drizzle of Balsamic.  This was intensely good, no regrets, only rewards.  Enjoy :)