Baked Greek Chicken & Veggies Sheet Pan Dinner

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 Lemon
  • 1 Onion, medium
  • 1 Red bell pepper

• Condiments

  • 2 tbsp Capers
  • 1/2 cup Kalamata olives

• Baking & Spices

  • 1 Mediterranean seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on lecremedelacrumb.com

Description

Ingredients

• 4 boneless skinless chicken breasts, pounded to even thickness
• salt and pepper to taste
• mediterranean seasoning (see note)
• 1 lemon, thinly sliced
• 2 tablespoons vegetable oil
• 1 red bell pepper, chopped or sliced
• ½ cup kalamata olives, halved
• 1 medium onion, chopped or sliced
• 2 tablespoons capers

Directions

• Preheat oven to 400 degrees. Season chicken with salt and pepper to taste and about 3 teaspoons Mediterranean seasoning on both sides. (see note)
• Combine lemon sliced, red bell peppers, olives, onions, and capers in a bowl. Drizzle with oil and stir to coat. Sprinkle with remaining Mediterranean seasoning and stir to coat well.
• Arrange chicken, lemon slices, red bell peppers, olives, onions, and cappers on a large, greased baking sheet.
• Bake, uncovered, for 15--20 minutes until chicken is cooked through and veggies are tender. Top with cracked black pepper and fresh herbs (optional) and serve immediately.