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Wednesday, March 12, 2014

Roasted Greek Chicken

This Roasted Greek Chicken was the highlighted recipe in our weekly reader at Weight Watchers last week. It looked so simple and delicious, I knew I had to give it a shot. I made it on Sunday and packaged it up to have for lunch this week. I will definitely be making this one again! 

  • 2 Sprays Cooking Spray
  • 5 Tsp Extra Virgin Olive Oil
  • 3 Cloves Garlic, chopped
  • 1 1/2 Tsp Dried Oregano 
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 2 Small Uncooked Zucchini, sliced 1/4 inch thick
  • 2 Cups Grape Tomatoes, halved
  • 14 Oz can Artichoke Hearts in water, drained, halved
  • 1 lb Boneless Skinless Chicken Breast (I used 4 medium sized)
  • Preheat oven to 450ºF. 
  • Coat a large nonstick baking pan with cooking spray. 
  • In a large bowl, combine 4 teaspoons oil, garlic, oregano, lemon juice, 1 teaspoon zest, salt and pepper; add vegetables and toss to coat. 
  • Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. 
  • Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. 
  • Add chicken to bowl and turn to coat; place on empty side of pan.
  • Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes. 
  • Drizzle vegetables with remaining 1 teaspoon each oil and zest; toss to coat. Drizzle chicken with any pan juices. 
Makes 4 servings

Nutrition Info: 230 Calories, 7 grams of fat, 13 carbs, 1.5 grams of fiber, 29 grams of protein 
Weight Watchers: 6 Points Plus per serving

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