Sheet Pan Lemon Chicken & Veggies W/ Seared Feta

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cooking Method: Baking

Cuisine: American

Courses: Main Course

Difficulty: Intermediate

Cooking Temp: 425 F

Servings: 4

Calories: 376 kcal

Best Season: Suitable throughout the year

Dietary: Gluten Free, Nut Free, Soy Free

Ingredients

For the chicken

20 oz. chicken breasts (boneless & skinless)
8 mini bell peppers (5 to 10 depending on the size, sliced (color of choice))
1 shallot (1-2 depending on size, sliced)
1 tsp garlic (minced)
2 tsp lemon pepper seasoning
1 tsp paprika
1 tsp smoked paprika
1 tsp garlic salt
1/2 tsp garlic powder (ok you don't have to do this. I just really like garlic clearly lol)

For the Vinaigrette

¼ cup olive oil (extra virgin)
2 tbsp lemon juice (fresh)
1 tbsp white wine vinegar

For the Feta

7 oz feta cheese (an whole block cut into slices)
⅛ cup flour (organic, all purpose. Can also use corn starch)
olive oil (just a drizzle so the feta does not stick)

Instructions

1
Preheat your oven to 425°F. Line a large baking sheet with foil.
2
Season your chicken breasts with the garlic, lemon pepper, paprika, smoked paprika, garlic salt, and garlic powder. Line the seasoned chicken breasts along your baking sheet.
3
Surround the chicken with the sliced mini bell peppers and shallots.
4
Bake for 25 minutes, or until the chicken is fully cooked through (165°F internal temperature)
5
In the meantime, make your vinaigrette dressing by combining the olive oil, lemon juice, and white wine vinegar. Set aside.
6
Next, sear your feta cheese. Preheat a medium sized skillet over medium heat with a light drizzle of olive oil.
7
Coat each slice of the feta cheese in the flour (or cornstarch) on all sides. Place the coated slices of feta on your skillet and cook for about 2 minutes on each side. All sides of the feta should be golden and the cheese should be warmed through, but not melting. Be careful to not over cook it, or the cheese will start oozing everywhere!
8
Serve each slice of chicken with the veggies and piece of seared feta. I also like to serve this dish over some rice and sometimes a side salad as well. Top the dish off with some fresh cilantro and a drizzle of the lemon vinaigrette. Enjoy!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 376kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 2g10%
Cholesterol 105mg35%
Sodium 1330mg56%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Macros are for the chicken and feta cheese

Remaining macros will vary depending on your sides and how much vinaigrette you put on your chicken/veggies. You will have extra marinade!

Please note that my nutrition label is approximate and has slight rounding.

Keywords: chicken, lemon, sheet pan, high protein, gluten free