Because Monday dinner should require little thought…but still be the best.
Serves 4
Prep Time: 15 Minutes
Cook Time: 40 minutes
Ingredients
1 1/2 pounds boneless chicken breast or thighs
1/4 cup olive oil
juice of 1 lemon + 1 lemon sliced
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh dill
1 tsp oregano
1 tablespoon paprika
2 cloves garlic minced or grated
kosher salt and pepper
1 pound russet potatoes, cut into 1 inch chunks
1-2 red bell peppers, sliced
1 sweet onion, sliced
8 ounces feta, cubed
1/2 cup oil packed sun-dried tomatoes
1/3 cup kalamata olives, pitted
tzatziki or yogurt, for serving (see my recipe below)
Instructions
1. Preheat the oven to 425 degrees F. 2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, balsamic vinegar, dill, oregano, paprika, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. Add the potatoes, bell peppers, and onions and toss with the remaining 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden. 3. Meanwhile, combine the feta, sun-dried tomatoes and their oil, and the olives in a bowl. Toss to combine. 4. To serve, top the chicken with the feta mix and tzatziki. Eat!
Tzatziki
Ingredients
1 (32 ounce) container plain low-fat yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
.5 tablespoon salt, or to taste
.5 tablespoon freshly ground black pepper, or to taste
Instructions
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
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