Lemon Pepper Chicken with Greek Roasted Vegetable Salad

Yield: 3-4 servings

Ingredients

Juice from 1 lemon

¼ cup & 2 Tbsp extra virgin olive oil, divided

2 tsp dried oregano

1 tsp freshly cracked black pepper (about 15 cracks)

1½ tsp sea salt, plus more to taste

About 1lb chicken breasts (either 2 large or 3 small)

1 red, orange, or yellow bell pepper, cut into ½” pieces

1 yellow onion, cut into ¼” sauté slices

½ lb fingerling or small yukon gold potatoes, halved or quartered

¼ cup kalamata olives, pitted and halved

1 can chickpeas, drained and rinsed

1 medium cucumber, peeled, and cut into bite-sized pieces

¼ cup flat leaf parsley, roughly chopped

2 Tbsp red wine vinegar

2 tsp dijon mustard

2 tsp honey (optional)

Directions

1. Preheat your oven to 400°F. Meanwhile, whisk together the lemon juice, ¼ cup olive oil, oregano, black pepper, and 1½ teaspoon salt. Pour about half the mixture into a quart-sized ziploc bag or reusable tupperware and add the chicken to marinate.

2. Toss the peppers, onions, and potatoes in the remaining marinade, then spread them evenly on a baking sheet. Roast the vegetables and after 20 minutes, remove the pan and toss them, then nestle the marinated chicken breast in with them on the pan. Roast an additional 20-30 minutes, or until the chicken is cooked to 160°F when an instant read thermometer is inserted.

3. While the chicken and vegetables are roasting, whisk together the remaining 2 Tbsp olive oil, red wine vinegar, mustard, and honey (if using) with an additional pinch of sea salt.

4. Once the chicken and vegetables are finished roasting, set the chicken aside on a separate plate to rest at least 10 minutes. Toss the vegetables with the red wine vinegar dressing, kalamata olives, chickpeas, cucumber, parsley, and additional salt to taste, then serve the chicken, sliced alongside the salad and enjoy.