Dr. Gomez Greek Sheet Pan Chicken Recipe
Servings: 8
Total Carbs Per Serving: 7 grams
Total Calories Per Serving: 427
Total Protein: 23 grams
Ingredients:
1. 8 chicken thighs (okay to use skin on, bone-in)
2. 3 zucchini, chopped into 1-inch pieces
3. 1 medium red onion, cut into thick slices
4. 10 oz cherry tomatoes, halved
5. 8 cloves of garlic, minced
6. ½ cup Avocado oil
7. 2 teaspoons dried oregano
8. 1 teaspoon dried thyme
9. 2 teaspoons salt
10. ½ teaspoon black pepper
11. ½ cup Kalamata olives, pitted
12. 8 oz feta cheese, crumbled.
13. 1 large lemon, juiced
Directions:
Preheat your oven to 425° F. In a large bowl mix the chicken, zucchini, red onion, tomatoes, garlic, avocado oil, oregano, thyme, salt, and pepper until well mixed and evenly coated with the avocado oil. Distribute the contents of the bowl on a large baking sheet. Place in the oven and cook for 45-60 minutes or until the vegetables are soft and the chicken is cooked through to 165° F. Remove from oven and allow to cool for about 5-10 minutes. Sprinkle the olives, cheese, and lemon juice on top before serving. Can serve over a small bed of brown rice.
