Serves 4 to 6
Author note: Serve this sheet pan dinner with cooked rice or warmed pita, topped with your favorite yogurt garlic sauce (tzatziki).
Ingredients
8-ounce feta cheese block
3 tbsp extra-virgin olive oil
1/4 cup Balsamic vinegar
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2 tsp dried oregano
1/2 tsp granulated garlic
1 1/2 tsp kosher salt
4 to 5 boneless skinless chicken breasts
red onion, sliced
4 cups cherry tomatoes
1 cup Kalamata olives, drained
dill, chopped, to top
basil, chopped, to top
Instructions
Heat the oven to 425 degrees. Slice the feta cheese into six thin bite-sized rectangles.
In a bowl, combine the oil, vinegar, mustard, lemon juice, oregano, garlic and salt. Add the chicken breasts to this bowl and thoroughly coat all sides. Place the chicken onto a large rimmed sheet pan.
Add the red onion and tomatoes to the bowl. Toss to coat. Add the onions and tomatoes to the sheet pan, making sure not to cover the chicken. Place the feta and kalamata olives on top of the onions and tomatoes.
Place the sheet pan into the oven and roast for 20 minutes, or until the chicken is cooked to 160 degrees. Remove from the oven and let cool for 5 minutes. Top with chopped dill and basil.
Serve with warmed pita and cold tzatziki.
