Greek artichoke sheet pan dinner

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 ½ lbs. boneless skinless chicken thighs, sliced into strips
  • 2 (8 oz.) jars marinated artichokes
  • ½ red onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 (8 oz.) jar kalamata olives, drained
  • 1 lb. Brussels sprouts, sliced lengthwise
  • cup mayonnaise
  • 2 lemons, zest and juice
  • 1 tablespoons minced garlic
  • Kosher salt and cracked black pepper
  • 1 teaspoon oregano
  • cooked Israeli couscous, for serving
  • pita, for serving
  • chopped Italian parsley, for garnish

Instructions

  • Preheat the oven to 425°F and line a sheet pan with parchment paper or foil.
  • In a large bowl, add 1 ½ lbs. sliced chicken, 2 jars marinated artichokes, ½ sliced red onion, 1 sliced yellow bell pepper, 1 jar olives, and 1 lb. halved Brussels sprouts.
  • In a small bowl, whisk together ⅓ cup mayonnaise, zest and juice from 2 lemons, 1 tablespoon minced garlic, 1 teaspoon salt, ½ teaspoon black pepper and 1 teaspoon oregano. Pour over chicken and veggies and mix to combine.
  • Add the marinated chicken onto the lined sheet pan and spread in an even layer. Bake for 20 minutes, stirring 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.
  • Serve over couscous with pita and garnished with chopped parsley.
  • 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 to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap chicken for pork tenderloin; cook to 145°F.
  • Vegetarian: Replace chicken with more veggies, potatoes and/or 1 can beans, drained and rinsed.
  • Gluten-Free: Serve with rice, quinoa or cauliflower rice. Use a gluten-free flatbread.

MAKE AHEAD

  • Cook chicken and veggies and; store in an airtight container for up to 4 days in the refrigerator.
  • Cook couscous and cool completely before storing in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 675kcal | Carbohydrates: 24g | Protein: 34g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 604mg | Potassium: 966mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1930IU | Vitamin C: 199mg | Calcium: 112mg | Iron: 4mg