chicken breasts thins, artichokes, tomato seasoned with Italian herbs and zest

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Name: Roasted Greek vegetables and chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Med
Ingredients: 5 tsp Extra virgin olive oil divided; 3 Pieces Garlic cloves chopped; 1 1/2 tsp dries oregano; 1 tbsp Lemon Juice fresh; 2 tsp Lemon zest Divided; 1/2 tsp salt; 1/4 tsp Pepper; 2 small zuchinni slved 1/4 "; 2 cups grape tomato halved; 14 ounce Artichoke hearts; 1 pound Chicken breast boneless; Asparagus optional; Feta cheese optional

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INGREDIENTS

5 tsp Extra virgin olive oil ; divided
3 Pieces Garlic cloves ; chopped
1 1/2 tsp dries oregano
1 tbsp Lemon Juice ; fresh
2 tsp Lemon zest ; Divided
1/2 tsp salt
1/4 tsp Pepper
2 small zuchinni ; slved 1/4 "
2 cups grape tomato ; halved
14 ounce Artichoke hearts
1 pound Chicken breast ; boneless
Asparagus ; optional
Feta cheese ; optional

INSTRUCTIONS

preheat oven to 450. Coat cooking sheet with spray.

In large bowl combine 4 tsp of oil, garlic, oregano, lemon juice , 1 tsp zest , salt pepper. Add vegetables and coat .

Lift vegetables out leaving oil. Layer on cooking sheet. Coat chicken in oil place in sheet.

Roast until tender about 15'-20". Add lemon zest.

NOTES

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Nutrition

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Serving Size: 1 Serving (281g)
Recipe Makes: 4 Servings

Calories: 277
Calories from Fat: 121 (44%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 2.6g
Cholesterol 72.6mg		22 %
Sodium 170.9mg		6 %
Potassium 784.2mg		21 %
Total Carbohydrate 12.9g		4 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 6.7g
Protein 27.7g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 277

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