• Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
• In a large bowl, add the 1 ½ pound sliced chicken thighs, 2 jars marinated artichokes, ½ sliced red onion,1 sliced yellow bell pepper, 1 jar kalamata olives, and 1 pound halved brussels sprouts.
• In a small bowl, whisk together the ⅓ cup mayonnaise, zest and juice from 2 lemons, 1 tablespoon minced garlic (or frozen cube), 1 teaspoon salt, 1 teaspoon oregano, and  ½ teaspoon black pepper .Pour over the bowl of chicken and veggies and mix.
• Pour the marinated Greek artichoke chicken onto the lined sheet pan and spread evenly.
• Bake for 20 minutes, stirring once halfway through, or until the vegetables are tender and the chicken is cooked through.
• Turn the oven to broil and broil for 3-5 minutes, tossing halfway through to get a little char on the chicken and veggies.
• If meal prepping, transfer to meal prep containers alongside cooked couscous. Let the chicken and veggies cool completely before covering and storing in the fridge for 3-4 days.

SERVING SUGGESTIONS

• Serve with Israeli couscous and warmed pita bread.

SWAP SUGGESTIONS

• Protein: Swap chicken thighs for chicken breasts or pork tenderloin.
• Vegetarian: Replace chicken with more veggies and/or potatoes.

WEEKEND PREP / MAKE AHEAD

• Cook chicken and veggies and; store in an airtight container for up to 3-4 days in a refrigerator.
• Cook couscous (don’t overcook!) and cool completely before storing in an airtight container.