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Greek Style Marinated Chicken & Potatoes Tray-Bake

Servings: 6

Ingredients

  • 1 lb baby potatoes peeled if desired
  • 1/4 cup avocado oil or extra-virgin olive oil, divided
  • 2 Tbsps chopped fresh dill
  • 4 cloves fresh garlic minced
  • 2 Tbsps fresh squeezed lemon juice
  • 1 1/2 lbs boneless skinless chicken breast cut into strips (or use chicken tenders)
  • 2 Tbsps smoked paprika
  • 1 tsp dried oregano
  • sea salt and freshly grounded black pepper to taste
  • 8 oz mini bell peppers
  • 3 shallots quartered
  • 8 oz feta cheese crumbled
  • 1/3 cup kalamata olives pitted
  • fresh lemon wedges

Instructions

  • Place potatoes in a pot with just enough water to cover them. Bring to a boil, then lower the heat and simmer until just fork tender, about 10 minutes. Drain and let them cool in a bowl.
  • Once cooled, drizzle with 2 Tablespoons oil, fresh lemon juice, then stir in garlic, dill, sea salt and pepper.
  • Allow them to marinate for at least 30 minutes.
  • In another mixing bowl, combine remaining oil with smoked paprika, oregano, sea salt and pepper.
  • Add in chicken and stir until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
  • Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
  • Layer the potatoes onto your prepared sheet pan, then add in the marinated chicken, peppers and shallots.
  • Roast in your preheated oven for about 25 minutes, or until chicken is cooked through.
  • Remove from the oven and top with crumbled feta cheese, olives, lemon wedges and additional fresh dill if desired.
  • Enjoy while hot!