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Greek Chicken and Vegetables

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Greek
Keyword: 1 pan meal, chicken, Greek, healthy, vegetables
Servings: 6 Servings
Author: Country Girl

Ingredients

  • Greek Seasoning:
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp dried basil
  • 2 tsp oregano
  • 1 tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp parsley
  • 1 tsp tarragon
  • 1 tsp dried dill weed
  • 1/2 tsp thyme
  • 1/2 tsp nutmeg
  • For the chicken and vegetables:
  • 1 small red bell pepper cut into 2 inch slices
  • 1 small green bell pepper cut into 2 inch slices
  • 1 red onion cut into small chunks
  • 2 cups cherry tomatoes halved
  • 6.5 oz jar quartered and marinated artichoke hearts
  • 4 – 6 oz greek pepperoncini slices
  • 1 package chicken tenders about 12
  • 4 cloves garlic minced
  • 1/2 cup extra virgin olive oil
  • 3 TBSP apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 2 tsp oregano
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2/3 cup kalamata olives sliced
  • 6 oz container feta cheese crumbles

Instructions

  • Preheat oven to 390°
  • Line a roasting pan with foil (for easier cleanup).
  • Start by making the sauce: In a bowl whisk together the garlic, olive oil, vinegar, paprika, oregano, brown sugar, salt and pepper.
  • Lay all of your vegetables, EXCEPT the olives, in the bottom of the pan.
  • Drizzle about 1/3 of the sauce over the vegetables and toss to coat evenly.
  • Brush the chicken tenders, on both sides, generously with the remaining sauce.
  • Lay chicken tenders on top of the vegetables.
  • Sprinkle some Greek Seasoning over the chicken and vegetables. You don’t need to use all of the seasoning you made!!
  • Place in oven and cook for 25 minutes.
  • After 25 minutes, add the feta cheese crumbles and olives to the pan.
  • Return to the oven for another 5 – 10 minutes, until your chicken reaches an internal temperature of at least 165°.