Greek roasted chicken and veggies!
8 trimmed boneless skinless chicken thighs
1 red bell pepper
1 Orange bell pepper
1 medium red onion
Zest and juice from one lemon
2 tbsp olive oil
1 teaspoon each of dried oregano, salt, pepper and paprika
8 or so kalamata olives
Spray a large roasting pan with oil spray, add all seasonings, lemon juice and zest, oil. Add chicken and veggies and toss to coat. Separate chicken to one side and veggies to the other. Bake uncovered at 400 degrees for 20 minutes. Stir veggies, flip chicken and bake for another 25 minutes or until juices run clear. When serving, sprinkle kalamata olives over dish and garnish with parsley and lemon zest if desired. Serves 4 around 325 per serving. For a about 100 more calories, you could serve this dish on a bed of 1/2 cup of farro as I did.

Greek roasted chicken and veggies!
8 trimmed boneless skinless chicken thighs
1 red bell pepper
1 Orange bell pepper
1 medium red onion
Zest and juice from one lemon
2 tbsp olive oil
1 teaspoon each of dried oregano, salt, pepper and paprika
8 or so kalamata olives
Spray a large roasting pan with oil spray, add all seasonings, lemon juice and zest, oil. Add chicken and veggies and toss to coat. Separate chicken to one side and veggies to the other. Bake uncovered at 400 degrees for 20 minutes. Stir veggies, flip chicken and bake for another 25 minutes or until juices run clear. When serving, sprinkle kalamata olives over dish and garnish with parsley and lemon zest if desired. Serves 4 around 325 per serving. For a about 100 more calories, you could serve this dish on a bed of 1/2 cup of farro as I did.