Greek Chicken Sheet Pan Dinner With Green Beans And Feta

1. 1

   Preheat oven to 450 degrees.

2. 2

   Cut each chicken breast into 4-5 even-sized strips.

3. 3

   In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, and 2 tablespoons olive oil. Mix together well and set bowl aside while you prepare the veggies.

4. 4

   Rinse beans, snip off the end with the hard nub/stem, and place them in another large bowl. The other end should have a dainty little tail that is soft and thin and doesn't need to be removed.

5. 5

   Chop one large yellow onion and add to the beans.

6. 6

   Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.

7. 7

   Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil. Pour the mixture onto a large baking sheet, add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450 degrees for 20 minutes. **NOTE: I used a non-stick 12x17 baking sheet pan. Depending on the pan you use you may want to line it with parchment paper or tin foil. **

8. 8

   Pull the pan out from the oven but don't remove. Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees with a meat thermometer.

9. 9

   Serve while it's hot and garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.