4 Serves
46 Mins
Preheat your oven to 230°C. Cut the chicken breasts into even-sized strips.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
5 mg / 15 mgVitamin K
507 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
259 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
636 mg / 1,250 mgPotassium
1047 mg / 4,700 mgSodium
2462 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
13 g / 20 gCholesterol
109 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
In a large bowl, combine the chicken strips, juice from one lemon, four minced garlic cloves, salt, black pepper, paprika, and two tablespoons of olive oil. Mix well and set aside to marinate.
Trim the ends of the green beans and place them in a second large bowl. Add the chopped yellow onion and scrubbed baby new potatoes.
To the vegetable bowl, add the petite diced tomatoes, juice from half a lemon, oregano, fresh parsley, salt, black pepper, and two tablespoons of olive oil. Toss to coat.
Spread the vegetable mixture onto a large baking sheet. Arrange the marinated chicken strips, lemon slices, sliced garlic cloves, and pitted Kalamata olives on top. Roast in the oven for 20 minutes.
Remove the pan from the oven, sprinkle with crumbled feta cheese, and return to the oven for an additional 5 minutes or until the chicken reaches an internal temperature of 74°C.
Remove from the oven and garnish with fresh chopped parsley before serving.
33
g35
g29
g
Greek
French