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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Greek Style chicken
sheet pan dinner
Ingredients
2 pounds boneless skinless chicken cutlets |
Step by Step Instructions
Preheat oven to 400 degrees.
Prepare a sheet pan with aluminum foil.
Wash all the vegetables with cool water and drain.
Place all vegetables into a large bowl and dress with 1/2 cup of Greek style salad dressing and the juice of half of a lemon. Toss well to coat.
Pour vegetables onto the prepared sheet pan and arrange into an even layer.
Place chicken into the same bowl you used for the vegetables and pour over the remaining salad dressing and juice of half a lemon. Toss to coat well.
Lay chicken over the vegetables in an even layer.
Salt to taste.
Bake for 30 to 45 minutes until the vegetables are done, the potatoes are soft, when pierced with a knife and the chicken is opaque and no longer pink.
Remove from oven and allow to sit for five minutes before serving.
Enjoy!
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