Greek Chicken Sheet Bake

 

Great quick weeknight dinner - serve with Lemon Potatoes.

For the Greek lemon sauce

• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1 tbsp dijon mustard
• 3 garlic cloves, pressed
• 1 tsp pepper
• 2 tbsp green olive brine

For the meatballs

• 1 lb ground chicken
• 1 cup crumbled feta cheese
• 1 egg
• 1/2 cup breadcrumbs
• 2 tbsp lemon juice
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil

For the sheet pan

• 1 medium zucchini, cut in half-moons
• 1 bunch asparagus OR
• 16 oz broccoli
• 1/2 cup green olives

Instructions

• Preheat the oven to 425*F and line a baking sheet with parchment paper.
• Make the sauce and set aside.
• Arrange zucchini and other veg on the sheet.
• Mix together the ground chicken, feta, egg, breadcrumbs, lemon, pepper, garlic powder, onion powder and olive oil.
• Once combined, scoop about 2 tbsp at a time and form into meatballs.
• Place the meatballs onto the sheet pan, nestled in between the other ingredients on the pan.
• Drizzle everything on the sheet pan with the lemon sauce.
• Bake for 25 minutes or until the meatballs are cooked to 165*F.