Ingredients

• 4 skinless , boneless chicken breast halves
• 1.5 pounds yellow potatoes , cubed
• 2 medium red bell peppers , seeded and chopped
• 0.5 cups coarsely chopped red onion
• 2 teaspoons minced garlic
• 2 tablespoons olive oil
• 2 medium lemons , cut into wedges
• 1 tablespoon dried oregano
• freshly cracked salt and pepper to taste
• 0.5 cups pitted Kalamata olives

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
3. 3 Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).

Nutrition per serving