Sheet Pan Greek Chicken

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 2 skinless, boneless chicken breast halves (about 1 pound)
  • Salt and ground black pepper
  • 1 cup Greek vinaigrette dressing
  • ½ cup whole grape tomatoes
  • ½ cup sliced red onions
  • 2 tablespoons whole Kalamata olives, pitted, drained
  • ¼ cup chopped artichoke hearts, drained
  • ½ cup diced zucchini
  • 1 teaspoon minced garlic
  • ¼ cup crumbled feta cheese
  • Fresh oregano, chopped for garnish
  • ½ medium lemon

Directions

  1. Sprinkle chicken breasts with salt and black pepper. In a large resealable plastic bag, place chicken breast halves and Greek vinaigrette. Seal the bag and refrigerate for 2 hours to marinate.
  2. Heat toaster oven to 425°F.
  3. Remove chicken from marinade and place on toaster oven baking pan.
  4. Add garlic and vegetables to the bag. Close bag and gently shake to coat vegetables with marinade.
  5. Drain vegetables and discard marinade; arrange vegetables around chicken.
  6. Bake 20 to 25 minutes or until chicken reaches 165°F when tested with a meat thermometer. Remove from oven and sprinkle with feta cheese, fresh oregano, and a squeeze of fresh lemon juice. Serve immediately.

    Serves: 2

    Test Kitchen Tip: This recipe was developed for the 4-slice Toaster Oven. To make 4 servings in a 6-slice Toaster Oven, double the recipe and follow cooking time in step 6.

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