Greek Chicken Dinner

If you ask any one of my family they will confirm that I think I'm European (my dad grew up in Denmark, so technically I am half) and am obsessed with all things European, including the Mediterranean diet. This meal is great for serving a hungry family, or for cooking on Monday and enjoying leftovers all week. The best part - you only have one dish to clean after!

Ingredients:

• 5 boneless, skinless chicken breasts

• 2 cups baby potatoes halved

• 3 cups green vegetables (green beans, asparagus, Brussel sprouts, or broccoli)

• 3 tbsp olive oil

• Ground sea salt and cracked pepper

For the marinade:

• 1/4 olive oil

• 4 gloves garlic, minced

• Juice of 1 lemon

• 1 tbsp red wine vinegar

• 1 tbsp dried oregano

• Ground sea salt and cracked pepper

• Humus or tzatziki

Directions:

• In a small bowl combine the ingredients to make the marinade

• In a Ziplock bag, marinade the chicken for 30-60 minutes

• Preheat the oven to 400 degrees F

• Place potatoes on the bottom of a roasting pan or baking dish

• Layer the green veggies over the potatoes

• Drizzle olive oil over potatoes and veggies, and season with salt and pepper

• Place the chicken on the veggies and pour the remaining marinade from the bag onto the chicken

• Cook for 30-35 minutes, then broil for an additional 2-3 minutes until the chicken is golden brown

• Serve with humus or tzatziki for dipping