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Roast Greek-style Chicken and Vegetables




Source of Recipe


WW






Recipe Introduction


6pts per serving





List of Ingredients



• 2 sprays cooking spray
  
• 5 teaspoons olive oil, divided
  
• 3 cloves garlic, minced
  
• 1 1/2 tsp dried oregano
  
• 1 tablespoon lemon juice
  
• 2 tsp leon zest, divided
  
• 1/2 tsp. salt
  
• 1/4 tsp grnd black pepper
  
• 2 zucchini, sliced
  
• 2cups grape tomatoes, halved
  
• 1 14 oz can artichoke hearts, in water, drained and halved
  
• 1 lb uncooked boneless chicken breasts
  






Instructions



1. Preheat oven to 450 degrees F. Coat a large baking pan with cooking spray.
   
2. In a large bowl, combine 4 tsp il,garlic, oregano, lemon juice, 1 tsp zest, salt and pepper. Ad vegetables and toss to coat. Lift veggies out of bowl with slotted spoon, leaving some oil mixture in bowl. Place veggies in even layer on one side of baking pan, leaving room for chickn. Ad chicken to bowl and turn to coat. Place on empty side of pan.
   
3. Roast until veggies are tender and chicken is cooed trough, stirring veggies once, about 15-20 minutes. Drizzle veggies with remaining 1 tsp. of oil and zest, toss to coat.
   
4. Yields about 3 ounces chicken and 1 cup veggies per serving. 6 pts per serving.