Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon dried oregano (15 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon chopped fresh parsley (15ml)
  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 red bell pepper, cored, seeded, and chopped (about 1 cup/ 150g)
  • 1 yellow bell pepper, cored, seeded, and chopped (about 1 cup/ 150g)
  • 1 zucchini, chopped (about 1 cup/120g)
  • 1 red onion, quartered (about 1 cup/150g)
  • 1 pint cherry tomatoes (about 2 cups/340g)
  • 1/4 cup Kalamata olives, pitted and halved (about 40g)
  • Optional: Feta cheese, crumbled, for garnish

Instructions:

  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper and chopped parsley.
  2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  3. Chop the bell peppers, zucchini, and red onion. Halve the cherry tomatoes and Kalamata olives.
  4. Toss the chopped vegetables and olives with any remaining marinade in the bowl (or in the roasting pan itself). Arrange the chicken breasts amongst the vegetables in a single layer in the roasting pan.
  5. Preheat oven to 400°F (200°C). Roast the chicken and vegetables for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Chicken is cooked when the internal temperature reaches 165°F (74°C).
  6. Let the dish rest for a few minutes before serving. Garnish with crumbled feta cheese (optional).