Greek Chicken Sheet Pan with Greek Salad

Ingredients

Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line); estimates are the base recipe only (optional quinoa not included).

• 1 1/2 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
• 1 pint cherry tomatoes (about 298 g)
• 1 medium red onion (about 110 g), cut into wedges
• 1/2 cup pitted Kalamata olives (about 80 g)
• 2 tbsp olive oil
• 2 tbsp lemon juice (about 1 lemon), plus zest of the lemon
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 cup crumbled feta (about 2 oz)
• salt
• pepper
• Salad:
• 1 small head romaine (about 300 g), chopped
• 1 medium cucumber (about 200 g), sliced
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Optional side:
• 2/3 cup dry quinoa, cooked (about 2 cups cooked, a small 1/2-cup scoop per person)

Allergens: milk

Grab first: pre-cut chicken breast pieces or tenders, pre-washed chopped romaine, pitted Kalamata olives and crumbled feta

Directions

1. Heat the oven to 425°F. Line a large sheet pan with parchment.
2. Toss the chicken, tomatoes, onion and olives with the oil, lemon juice and zest, oregano, garlic powder, coriander, and a pinch each of salt and pepper. Spread in one layer.
3. Roast 18 to 20 minutes, stirring once, until the chicken is cooked through (165°F) and the tomatoes have burst.
4. Scatter the feta over the pan and rest 3 minutes.
5. Toss the romaine and cucumber with the oil, vinegar and a pinch of salt. Serve alongside, with a small scoop of quinoa if you like.