Sheet Pan Greek Chicken with Veggies

INGREDIENTS

• 1 pint grape or cherry tomatoes
• 1 small red onion, halved and cut into thin slices
• 1 medium zucchini, halved and cut into half moons
• 1 bell pepper, cut into strips
• 3 teaspoons olive oil, divided
• 4 4-oz (1 lb total) boneless, skinless chicken breasts, flattened to 1/4-inch thickness
• 2 ½ teaspoons dried oregano, divided
• ½ cup uncooked whole wheat couscous
• 12 pitted kalamata olives, finely chopped
• ¼ cup finely chopped fresh parsley
• ¼ cup feta cheese, crumbed

DIRECTIONS

1. Preheat oven to 400oF. Lightly spray a large, rimmed baking sheet (sheet pan) with cooking spray.
2. Arrange the tomatoes, onion, zucchini, and bell pepper in a single layer on half of the baking sheet. Drizzle with 1 teaspoon of olive oil.
3. Using a pastry brush, lightly brush the chicken on both sides with another teaspoon of olive oil. Sprinkle 2 teaspoons of oregano over the chicken. Arrange the chicken in a single layer on the remaining half of the baking sheet.
4. Bake for about 20 minutes, until the internal temperature of the chicken is 165oF on your food thermometer and the veggies are tender.
5. While the chicken and veggies are baking, prepare the couscous. Add ½ cup couscous to ¾ cup boiling water. Cover, remove from heat, and let sit for 5 minutes, or until all liquid is absorbed.
6. Fluff with a fork. Stir in the olives, parsley, and remaining ½ teaspoon of oregano. Gently stir in the feta. Drizzle with the remaining 1 teaspoon of olive oil.
7. Spoon a quarter of the couscous mixture (a heaping 1/3 cup) on your plate. Place one chicken breast and about 1 cup of roasted veggies on the couscous. Enjoy!

VARIATIONS & TIPS

• Don’t forget to thoroughly wash your hands and any utensils/supplies after touching raw chicken.
• If you want to make this dish vegetarian, feel free to omit the chicken. You could add a can or two of rinsed, drained, no salt added chickpeas or other beans to the sheet pan for a delicious option.
• Feel free to use whatever veggies you have on hand!
• If you cannot find whole wheat couscous, you can use regular or pearl/Israeli couscous.  Alternatively, try a different whole grain, such as quinoa or farro.
• Diced cucumbers would also be a yummy topping to add just before serving.
• Add more fresh herbs, as desired – fresh mint or basil would be delicious!
• You could also serve the chicken and veggies over a bed of salad greens, instead of couscous.

NUTRITION FACTS
YIELD: 4 servings (heaping 1/3 cup of couscous, 1 cup of veggies, 1 4-oz chicken breast per serving)
Calories: 343 per serving, Carbohydrates: 27g, Fiber: 4.8g, Sugar: 5.9g (0g added sugar), Protein: 32g, Fat: 12g, Saturated fat: 2.6g, Cholesterol: 102mg, Sodium: 334mg

*Nutrition facts will change as variations and substitutions are included.

SOURCE: Adapted from The New American Heart Association Cookbook, Centennial Edition