Greek Sheet Pan Chicken and Veggies

Trying to maintain a healthy eating pattern during this time can be difficult, but I keep reminding myself to stock up on fresh veggies while I’m at the store. I very much look forward to being able to go to the farmers market soon (hopefully) to help out our local farmers.
This sheet pan dinner couldn’t be more simple – I love any meal that requires one dish! I served this on it’s own, but if you want to add a starch, I would recommend quinoa, wild rice or roasted baby Yukon gold potatoes.

1. Preheat oven to 450.
2. Combine marinade ingredients in a small bowl.

3. Place chicken and veggies on a large rimmed baking sheet and coat evenly with the marinade.

4. Bake for 20-25 minutes, or until the veggies are golden and the chicken is cooked through.

5. Once out of the oven, allow the chicken and veggies to rest for 5 minutes. Transfer to serving plates and garnish with feta and parsley. Squeeze fresh lemon juice over and serve.

Greek Sheet Pan Chicken and Veggies
Serves 4

All you need:
Marinade
2 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

4 boneless, skinless chicken breasts (6-8 oz. each)
1 small head cauliflower, cut into florets
1 pint cherry tomatoes
2 oz. crumbled feta cheese, for garnish
Fresh chopped parsley, for garnish
Fresh lemon juice, for finishing

All you do:
1. Preheat oven to 450.
2. Combine marinade ingredients in a small bowl.
3. Place chicken and veggies on a large rimmed baking sheet and coat evenly with the marinade.
4. Bake for 20-25 minutes, or until the veggies are golden and the chicken is cooked through.
5. Once out of the oven, allow the chicken and veggies to rest for 5 minutes. Transfer to serving plates and garnish with feta and parsley. Squeeze fresh lemon juice over and serve.