By Jennifer Goddard
Sheet Pan Lemmon and Fetta Chicken and Vegetable
9 steps
Cook:30min
Updated at: Sun, 07 Apr 2024 21:49:05 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
3
Low
Nutrition per serving
Calories404.8 kcal (20%)
Total Fat21.7 g (31%)
Carbs9.9 g (4%)
Sugars5.5 g (6%)
Protein41.7 g (83%)
Sodium617.4 mg (31%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 425℉
Step 2
After chopping all of the veggies, lay the chicken on the baking pan. Using a sharp knife score the chicken breast in a grid pattern, making sure you don't cut all the way through. I highly suggest tenderizing the chicken, by pounding it out on each side.
Step 3
Layer the potatoes and veggies all around the chicken. Season everything really well with salt, pepper and garlic powder to taste.
Step 4
In a small bowl, mix together the feta, olive oil, lemon juice, garlic, basil + parsley.
Step 5
Spread the feta mixture all over the chicken + veggies.
Step 6
Top with a few lemon slices.
Step 7
Drizzle the veggies with olive oil.
Step 8
Roast for 25-30 minutes or until the chicken has reached an internal temperature of 165℉ with a thermometer. You may want to broil for the last 5 minutes to get a nice crust on the chicken + veggies.
Step 9
Serve with fresh basil + more feta cheese on top! Enjoy!
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Notes
1 liked
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Delicious
Easy
Under 30 minutes
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