Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 red bell peppers, sliced
- 1 lb yellow potatoes, cut into wedges
- 1 cup pitted olives
- 4 sprigs fresh rosemary
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix olive oil, lemon juice, garlic, salt, and pepper to create the marinade.
- Coat the chicken breasts in half of the marinade and set aside for at least 30 minutes.
- Toss red bell peppers and potato wedges in the remaining marinade.
- Arrange chicken on the baking sheet with veggies around it; top with olives and rosemary.
- Roast in the oven for 25-30 minutes or until chicken is cooked through (internal temperature of 165°F).
Notes
For extra flavor, marinate the chicken for a few hours or overnight. Feel free to add other vegetables like zucchini or cherry tomatoes for more variety.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg