Sheet Pan Greek Chicken and Veggies
Makes 2 servings
Macros: 456 cal, fat 32g, carbs 18g, protein 23g, fibre 4g
Ingredients
4 ounces full fat coconut milk
1 1/2 teaspoons dried oregano
1 1/2 teaspoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons extra virgin olive oil
1/2 pound chicken thighs, boneless skinless
parchment paper
1/4 pound Brussels sprouts
1/4 pound red potatoes
Directions:
In a large bowl, mix together coconut milk, oregano, lemon juice, salt, pepper, and 2/3 of the olive oil. Place chicken in the mixture and allow to marinate in the refrigerator for 30-60 minutes. When ready to cook, preheat oven to 375F. Line a sheet pan with parchment paper. Trim and halve Brussels sprouts. Halve red potatoes. Place Brussels sprouts and potatoes on one side of sheet pan. Drizzle with the remaining olive oil and season with salt and pepper, to taste. Add chicken to the other side of the sheet pan. Bake for 30-35 minutes, until chicken is cooked through. If desired, turn oven to broil and broil for 3-5 minutes to crisp up chicken and vegetables.
