5 tablespoon olive oil
1 medium lemon, juice + zest
3 teaspoon fresh garlic, minced
2 tablespoon dried oregano
28 ounce boneless, skinless chicken thighs, cut into bite sized pieces
1 medium yellow onion, wedges
1 medium green bell pepper, sliced
2 medium fresh tomatoes, sliced
5 ounce feta cheese
3 ounce black olives
1/2 cup full-fat plain greek yogurt
1/4 cup mayonnaise
2 teaspoon fresh garlic, minced
60 gram cucumber
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon fresh thyme, chopped
1 medium lemon, wedges
Measure out and prepare all the ingredients.
Marinade the chicken by combining olive oil, lemon juice + zest, minced garlic, and dried oregano. Stir to combine well. Add in the chicken and toss to coat.
Seal the bowl with plastic wrap or a lid and let marinade in the refrigerator for 60 minutes. Once 60 minutes is almost up, preheat the oven to 375F.
On a parchment lined baking sheet, arrange the green bell pepper slices, onion wedges, and marinated chicken. Pour the rest of the marinade on top of the vegetables. Bake in the oven for 20 minutes.
After the 20 minutes, take the pan out of the oven and place the tomatoes, olives, and feta cheese on the pan. Place back in the oven for 10 minutes.
Make the sauce by combining Greek yogurt, mayonnaise, minced garlic, cucumber, olive oil, and salt and pepper into a bowl. Stir to combine well.
Serve the chicken and vegetables with a dollop of the sauce, chopped thyme, and sliced lemon wedges. Enjoy!
This makes a total of 4 servings of Keto Greek Chicken Sheet Pan Meal. Each serving comes out to be 754 calories, 60g fat, 12.5g net carbs, and 43.7g protein.