Greek Chicken & Veggies


4 (5oz) chicken breasts, cut into small cubes
2 cups bell peppers, any colors, cut into squares or slices
1 medium red onion, cut into squares or slices
1 cup of zucchini, broccoli, mushrooms, diced sweet potatoes or plum tomatoes

For the marinade:

4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil or thyme
1 teaspoon kosher salt
½ teaspoon black pepper


1. Pre-Heat oven to 450F.

2. Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.

3. In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture.

4. Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.

5. Serve with rice, quinoa, or with pita and tzatziki sauce.