Greek Chicken Sheet Pan Dinner

Serves: 4-6

½ cup Flying Olive Gremolata, a Combination of Lemon and Garlic Extra Virgin Olive Oils, or a Single Varietal of Choice, plus a drizzle more for oiling the pan

1 large onion, diced

8 cloves garlic, minced

4 Chicken Breasts, sliced thinly (think fajita-sized)

1 pound green beans, tipped and tailed

1 can (14.5 oz) Fire-roasted tomatoes, drained

1 tsp dried oregano

1 tsp dried basil

1 tsp freshly ground black pepper

2 lemons, 1 squeezed for juice, 1 sliced into quarters

1 jar (9.5 oz) Kalamata olives, sliced in half from top to bottom (I like to drain and rinse them under warm water to remove some of the saltiness)


Heat oven to 400 degrees F.

Drizzle a little Flying Olive EVOO(s) of Choice onto a large rimmed baking sheet covered in aluminum foil to grease pan.

In a large bowl, mix the onions and garlic. Add the chicken breast strips and green beans. Mix well. Drizzle with the Flying Olive EVOO(s) of Choice. Add the tomatoes. Sprinkle the oregano, basil, and pepper on the tomatoes. Add the lemon juice. Mix everything together well.

Spread the mixture onto the baking sheet. Add the quartered lemons and arrange them on the pan.   Sprinkle on the olives.

Bake at 400 degrees F for thirty minutes, stirring once to break up chicken and stir veggies. Serve.

Submitted by Barb L.