Greek-Style Sheet Pan Chicken

leitesculinaria.com

Amber

subheading: For the tzatziki sauce:

1 cup plain Greek yogurt

1 cup (6 oz) grated English cucumber

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 tablespoon chopped fresh dill

1 garlic clove finely minced

½ teaspoon kosher salt

subheading: For the spice mix:

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

½ teaspoon lemon zest

½ teaspoon kosher salt

¼ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

subheading: For the chicken and vegetables:

Nonstick cooking spray

4 (about 2 lbs total) boneless, skinless chicken breasts cut in half on the diagonal

2 tablespoons olive oil divided

1 pound new potatoes cut into 1 ½-inch (4-cm) chunks

2 medium (12 oz) red bell peppers cut into 1 ½-inch (4-cm) chunks

1 medium (about 7 oz) zucchini cut into ½-inch- thick (12-mm) half moons

One (14 ½ to 19 ounce) can diced tomatoes drained

1 lemon washed and thinly sliced

2 garlic cloves sliced

¾ cup crumbled feta cheese

18 Kalamata olives pitted

Directions at leitesculinaria.com

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