Recipe Ingredients
- 4 boneless skinless chicken breast, or 4 frozen boneless skinless chicken breasts, thawed
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 tablespoon chopped fresh oregano
- 2 cloves garlic, crushed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10.5 oz.) bag Green Giant® Restaurant Style Asparagus, Roasted Red Potatoes & Onions
- 1 cup pitted kalamata olives
- 1/4 cup crumbled feta cheese
- Chopped fresh parsley, for garnish
Recipe Directions
- Place chicken in resealable plastic bag. Add oil, lemon juice, oregano, garlic, salt and pepper, and massage the mixture into chicken to cover completely. Marinate chicken in refrigerator for 3 hours, or overnight.
- Preheat oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper. Remove chicken from marinade and place, in a single layer, onto prepared baking sheet. Bake for 15 minutes.
- Arrange vegetables and olives in a single layer on prepared baking sheet around chicken. Continue to bake, flipping vegetables occasionally, until vegetables are fully heated through and chicken reaches an internal temperature of 165°F, about 8 to 10 minutes.
- Top with feta and parsley. Serve and enjoy.
