-
1
Preheat the oven to 400u00b0F.
-
2
Line an extra-large baking sheet with parchment paper.
-
3
With a sharp knife, cut each chicken breast in half lengthwise.
-
4
Place the chicken in a large mixing bowl. Season with salt and some black pepper, to taste.
-
5
Cut the grape tomatoes in half crosswise. Slice the red onion into 1/4 inch-thick half moons. Cut the artichokes in half lengthwise. Add to mixing bowl with the chicken, then season with salt and some black pepper, to taste.
-
6
Finely mince the garlic and place in a small bowl. Add the olive oil, red wine vinegar, balsamic vinegar, oregano, and dill, then whisk to emulsify the oil and vinegar.
-
7
Pour the Greek dressing over the chicken and vegetables, and toss to evenly coat in dressing. Arrange chicken and vegetables in an even layer onto the baking sheet.
-
8
Bake the chicken and vegetables on the middle rack of oven for 12 minutes.
-
9
Open the oven door and stir the vegetables with a rubber spatula. Continue baking for 10-13 minutes longer.
-
10
Remove the baking sheet from the oven when the chicken is cooked through and the tomatoes are slightly blistered.
-
11
Roughly chop the Kalamata olives and sprinkle over the chicken and vegetables.
-
12
Plate and sprinkle approximately 3 tablespoons of feta cheese over each portion. Serve immediately.
