Sheet-Pan Greek Lemon Chicken & Artichoke Hearts
Method
Marinate Protein: In a large bowl, whisk the olive oil, lemon juice, minced garlic, and dried oregano together, then toss the chicken cubes in the mixture to coat evenly.
Assemble Tray: Spread the marinated chicken, quartered artichoke hearts, cherry tomatoes, bell pepper, and red onion wedges across a large baking sheet in a flat, single layer.
Roast Tray-bake: Roast at 200°C (180°C fan/gas mark 6) for 20 minutes, then scatter the Kalamata olives across the top and bake for a final 5 minutes until the chicken is cooked through.
Rest and Finish: Remove the baking sheet from the oven and let the dish rest for 2 minutes, allowing the natural juices to redistribute before serving warm.
Nutritional Insight: This dense, high-protein lean chicken allocation preserves essential skeletal muscle mass, whilst the prebiotic-rich artichoke hearts effortlessly soothe and fuel the gut microbiome. Culinary Hack: Pat the drained artichoke hearts thoroughly dry with a clean kitchen towel before tossing to ensure their leaves crisp up beautifully rather than steaming in the oven.
Nutrition Facts
Per serving
