Sheet Pan Chicken and Vegetables

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon
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  Garlic(240g)
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  Oregano, Dried(8g)
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  1/2 tsp salt ($0.02)
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  Freshly cracked pepper ($0.03)
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  Tomato, Cherry
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  Bell Pepper
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  Yellow Onion
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olives, Black, Canned, Pitted(120g)
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  Cheese, Feta, Crumbled(57g)
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  Parsley, Fresh
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  Rice, White, Long-Grain(960g)

Instructions

1. 1Zest the lemon, then squeeze the juice into a bowl. Combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in the bowl; set aside. Cook the white rice according to package directions on the stovetop over medium heat until tender and liquid is absorbed (typically 15–18 minutes).
2. 2While rice cooks, chop the bell peppers and onions into 1- to 1.5-inch pieces. Pat the chicken breasts dry and pound to even thickness of 1/2 to 3/4-inch if needed (place between plastic wrap and use a mallet or rolling pin).
3. 3Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F, turning halfway through. Remove chicken to a plate.
4. 4In the same skillet over medium-high heat, add the bell peppers and onions; cook 4–5 minutes until starting to soften and lightly caramelize, stirring occasionally. Add the cherry tomatoes and cook 2–3 minutes until they begin to soften.
5. 5Return the chicken to the skillet with the vegetables. Pour the remaining marinade over everything and toss to coat. Add the black olives and stir gently. Cook 2–3 minutes over medium heat until heated through and flavors meld.
6. 6Remove from heat and sprinkle the crumbled feta cheese, reserved lemon zest, and fresh parsley over the top.
7. 7Divide the cooked white rice evenly into 4 airtight containers. Top each portion with equal amounts of the chicken-vegetable mixture while hot, keeping components together for easy reheating.
8. 8Cool to room temperature, then seal containers and refrigerate for up to 4 days. Reheat in a skillet over medium heat for 3–4 minutes or in the microwave at 50% power for 2–3 minutes until warmed through.