Roasted Greek Chicken on a Bed of Red Onion & Sweet Potatoes a.k.a. Simple + Delicious = POSSIBLE!

Roasted Greek Chicken on a Bed of Red Onion & Sweet Potatoes a.k.a. Simple + Delicious = POSSIBLE!

ROASTED GREEK CHICKEN ON A BED OF RED ONION & SWEET POTATO, anyone?! 

YASSSSS!

TRUST ME, YOU WANT IT.

I meal prepped this but this is totally something you could prepare as a main dish if you’re having guests over for dinner! Presentation-wise, you’ll kill it & don’t even get me started about flavour!!!

Recently, I’ve been loving roasting my chicken on a bed of a blend of veggies because there’s nothing like the added flavour of a roasted veggie! Usually, I go for onions, mushrooms, bell peppers or zucchini or a combination of those! For this recipe, I went with red onion & sweet potato! The natural sweetness of the roasted potato adds so much natural sweetness to complement all the citrusy savouriness of the chicken marinade! It’s also a great way to add some good carbs to the dish to make it a perfect combo of all your macros!

So why (else) should you make this? I mean… the pics should speak for themselves, but just because I LOVE TO RANT…

  • Flavourful AF.
  • DELICIOUS.
  • Clean.
  • Satisfying.
  • Filling.
  • Full of protein, good carbs, healthy fats, vitamins, minerals & antioxidants.
  • Minimal ingredients.
  • Little to no prep.
  • Meal-prep friendly.
  • WOW your guests!
  • Ready in under 40 minutes.

WHAT MORE CAN YOU ASK FOR?!

Oh right… the RECIPE!

INGREDIENTS:

  • 1 package of extra-lean chicken breast
  • Juice of two large lemons
  • 5 cloves fresh garlic, minced
  • 1/3 cup organic white wine vinegar
  • 2 heaping tbsp. of any Greek spice blend – I used the one by Club House (or 1 tbsp. dried oregano, 1 tbsp. dried basil & sea salt & black pepper to taste)
  • 1 medium sweet potato, sliced lengthwise & halved
  • 1 large red onion
  • FOR SERVING: more dried herbs, fresh lemon & parsley/cilantro

TO MAKE:

  • Preheat oven to 350F & line a deep dish baking pan with parchment paper.
  • Place your chicken breast in a large bowl & season with lemon, garlic, white wine vinegar & spice blends. Toss to coat.

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  • Slice your veggies. Place them in the baking pan. Top the veggies with the coated & marinated chicken.

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  • Bake for 30 minutes at 350F.
  • Once roasted, broil on high for 6-7 minutes, until browned & crispy on the outside. Watch closely so that it doesn’t burn.

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  • Serve with fresh lemon & top with more oregano & basil!
  • ENJOY! 🙂

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