Sheet Pan Greek Chicken

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

With zesty Greek flavors, this one-pan wonder delivers a crowd- pleasing dinner with very little effort.

Recipe tags: chicken base, moderate difficulty, main, chicken, grilling

1 lb	baby potatoes, cut into 1-inch pieces
¼ cup	Greek vinaigrette
2 tbsp	Better Than Bouillon^® Roasted Chicken Base
4	boneless skinless chicken breasts
2	red peppers, cut into 1-inch pieces
1	large red onion, cut into 1-inch pieces
⅔ cup	pitted Kalamata olives
½ cup	crumbled feta cheese
2 tbsp	finely chopped fresh parsley

1

Preheat oven to 425° F. In large pot of salted water, bring potatoes to boil. Cook for 5 to 7 minutes or until tender on the outside. Drain and let cool slightly.
2

Stir together vinaigrette and Roasted Chicken Base; toss with chicken, parboiled potatoes, red peppers, onion and olives.
3

Arrange chicken mixture on parchment paper–lined baking sheet. Bake for 18 to 22 minutes or until chicken is cooked through and veggies are tender.
4

Sprinkle with feta cheese and parsley before serving.

Substitute boneless or bone-in chicken thighs for chicken breasts if desired, adjusting the baking time as necessary.

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