Sheet Pan Greek Chicken and Veggies with Tzatziki Sauce

Greek Orthodox Christian Yiayia who gardens, raises chickens, knits, crochets, spins & dyes yarn and enjoys cooking for a keto lifestyle.

1 ¼ pounds boneless, skinless chicken thighs

1 lb. Brussels sprouts, trimmed and halved or quartered if large ( 2 to 2 ½ cups)

1 (14-ounce) can artichoke hearts, drained and quartered

1 yellow bell pepper, cut into 1-inch pieces

½ small red onion, thinly sliced

¼ cup avocado oil or olive oil

¼ cup fresh herbs of choice, roughly chopped (basil, oregano, and/or thyme; may substitute 1 tablespoon dried herbs), plus more for serving

Juice of 1 medium lemon (about 3 tablespoons)

3 garlic cloves, finely minced

½ teaspoon fine salt

¼ teaspoon black pepper

½ lemon, thinly sliced

1 cup cherry tomatoes, halved

⅓ cup pitted kalamata olives, halved

¼ cup crumbled feta cheese

Purchased or Homemade Tzatziki Sauce

Directions at therealfooddietitians.com

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