Sheet Pan Chicken and Vegetables

This is an easy and healthy way to make a delicious dinner. Just throw some chicken and veggies on a sheet pan and dinner is ready!

Ingredients

• 4 boneless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 1 lemon, juiced
• 2 teaspoons Lemon Herb seasoning
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons Garlic Fused Extra Virgin Olive Oil
• 1 tablespoon Traditional Aged Dark Balsamic Vinegar
• 1 cup Greek yogurt
• 1 teaspoon sumac
• 1/2 cup fresh parsley, chopped
• 1/2 feta, crumbled
• 1 cup brown rice, cooked

Instructions

1. Heat oven to 425 degrees
2. Add the chicken to one side of the sheet pan and the veggies to the other. Toss the chicken with Lemon Herb seasoning, 1/2 lemon juiced, 2 tablespoons olive oil, and 1 teaspoon salt.
3. Toss the veggies with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon pepper, and balsamic vinegar. 
4. Cook the chicken and veggies for 20 minutes, flipping halfway through, until the chicken is cooked through and veggies are tender. Top with feta and 1/4 cup parsley. 
5. While the chicken cooks, mix the yogurt, 1/2 lemon juiced, sumac and 1/4 cup parsley together.
6. Serve the chicken and veggies with the rice and yogurt. 

Takes 30 minutes

Serves 4