Bruschetta Topped Chicken Tenders
PREP TIME: 10min COOK TIME: 17min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 5g||25%|
|Total Carbs 21g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 8%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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1 tsp.dried oregano, divided
1 tsp.garlic powder, divided
1/2 lb.new potatoes, thinly sliced (about 6 small potatoes)
1/2 lb.green beans, trimmed
1/4 cupcherry tomatoes
1 small onion, sliced into wedges
1 lemon sliced into wedges
3 tbsp.olive oil
1/4 tsp.black pepper
1/2 cupfeta cheese, crumbled
Preheat oven to 425°F. Spray a baking sheet with cooking spray. Place the chicken strips in a single layer on one side of the baking sheet. Season with 1/2 teaspoon dried oregano and 1/2 teaspoon garlic powder.
Place the potato slices, green beans, cherry tomatoes, sliced onions, and lemon wedges in a single layer on the other side of the baking sheet. Toss the vegetables with olive oil and season with the remaining oregano, garlic powder, salt and black pepper.
Bake on middle oven rack for 9 minutes. Flip the chicken and toss the vegetables. Sprinkle vegetables with feta cheese and bake for another 7 to 8 minutes.
Remove the sheet tray from the oven. Let chicken stand for 1-2 minutes. Transfer chicken and vegetables to a platter, squeeze the roasted lemon juice over all and serve...Opah!
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