This dish brings together juicy chicken, roasted veggies and bold Mediterranean flavors in one easy meal. It’s a wholesome, protein-packed dinner that’s both simple to make and full of flavor. Reheat leftovers in the air fryer for an easy, delicious meal on a busy weeknight.

Servings: 6-8

INGREDIENTS:

Greek Chicken & Veggies:

2 Tbsp avocado oil

5 Tbsp freshly squeezed lemon juice

1 tsp dried oregano

1 ½ tsp Dijon mustard

1 ½ tsp salt

Black pepper, to taste

6 organic boneless skinless chicken breasts, cut into 1-inch cubes

28 ounces fresh Brussels sprouts, trimmed and halved

1 large red onion, cut into wedges

1 8.5-ounce jar sun-dried tomatoes packed in olive oil, drained and patted dry, sliced

1 can organic chickpeas, rinsed and drained

¼ cup Kalamata olives, pitted and sliced

Feta cheese, crumbled (for topping)

Fresh mint (for garnish)

*Lemon-yogurt Sauce:

¾ cup organic plain Greek Yogurt

2 tsp freshly squeezed lemon juice

1 small clove garlic, finely minced

1 Tbsp extra-virgin olive oil

¼ tsp salt

Black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 F. Prepare two sheet pans with unbleached parchment paper. Set aside.
2. In a zip-close bag, toss chicken cubes with oil, lemon juice, oregano, Dijon mustard and salt. Massage until well coated.
3. Arrange chicken equally on two baking sheets. Add halved Brussels sprouts and red onion wedges around the chicken. Drizzle with a little extra avocado oil, toss to coat and then sprinkle with salt and pepper. Roast for 20-25 minutes or until chicken is cooked through and Brussels are nicely browned and crispy on the edges.
4. Meanwhile, make Lemon-yogurt Sauce by shaking ingredients together in a jar with a tight-fitting lid. Set aside.
5. When chicken and veggies are cooked through, remove sheet pans from the oven. Add the sun-dried tomatoes, chickpeas and Kalamata olives, then return pans to the oven and roast for an additional 5 minutes.
6. Portion into bowls, top with crumbled feta cheese and serve alongside Lemon-yogurt Sauce garnished with a little fresh mint. Enjoy!

NOTE:

*Prefer tzatziki? Skip the Lemon Yogurt-sauce and serve this dish with your favorite homemade or store-bought tzatziki instead.