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Sheet Pan Greek Chicken

This Sheet Pan Greek Chicken is an easy dinner during these dark winter months!

Ingredients

  • 3 small Yukon gold potatoes, chopped into 1-inch pieces

  • 1 lb chicken breasts, diced

  • 1 red pepper, diced

  • 1 yellow pepper, diced

  • 1 zucchini, thickly sliced

  • 1 red onion, thickly sliced

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • 2 tbsp minced garlic

  • 1 tbsp oregano

  • 1 tsp salt

  • ½ tsp black pepper

  • ¼ cup crumbled feta cheese

Instructions

  1. Preheat the oven to 400°F (200°C). Add the potatoes to a parchment-lined sheet pan, drizzle with a little olive oil, and season with salt and pepper. Bake for 15 minutes.

  2. Add remaining ingredients (except feta) to the pan and toss well to combine. Bake for another 15 minutes, or until the chicken is fully cooked.

  3. Remove from the oven, divide into 4 portions, top with feta cheese, and serve.

        Storage: Keeps well in the refrigerator for up to 5 days.

B0473DC9-53B1-4E85-A2A3-32DF5BF7D8D7

Black Bean Quinoa Soup

This one was a bit of an experiment but super tasty!

Enjoy! Xox, Jen

Ingredients

  • 1 1/2 Tbsp olive oil

  • 1 onion, chopped

  • Kosher salt

  • 1/2 medium butternut squash (about 12 oz), peeled and cut into 3/4-inch pieces

  • 1 medium poblano pepper, cut into 1/4-inch pieces

  • 2 cloves garlic, pressed

  • 1 1/4 tsp ground cumin

  • 1 canned chipotle in adobo, finely chopped, plus 1 Tbsp adobo

  • 3 cups low-sodium vegetable broth

  • 1 (14-oz) can diced fire-roasted tomatoes

  • 1/2 cup quinoa, rinsed

  • 1 (15-oz) can black beans, rinsed

  • 1/3 cup cilantro, chopped, plus extra leaves for garnish

  • 1/3 cup roasted pepitas

Directions

Step 1:

Heat the olive oil in a Dutch oven over medium heat. Add the onion and 1/2 teaspoon salt. Cook, covered, stirring occasionally, for 6 minutes.

Step 2:

Add the butternut squash and poblano pepper. Cook, stirring occasionally, for 4 minutes. Stir in the garlic and cumin; cook for 1 minute.

Step 3:

Stir in the chopped chipotle and adobo, then add the vegetable broth. Bring to a boil. When the edges of the pot begin bubbling, stir in the tomatoes and quinoa. Reduce heat and simmer gently, covered, until the quinoa is tender, 12–14 minutes.

Step 4:

Stir in the black beans and cook until heated through, about 3 minutes. Stir in the chopped cilantro. Serve topped with roasted pepitas and additional cilantro if desired.