Happy Wednesday, friends! Hope your week is going well. We are starting this morning off with a tour of an infant care school for Baby G. This week has been busy busy busy. I had a new director start last week, and he’s beginning his listening/understanding tour of our shop. There is also an event next week in Palm Beach, so I’ve been trying to finalize some pieces for that event. By the time Tuesday evening rolled around, I was exhausted. So, I decided to take Friday off so I can get my house – and some personal maintenance in order – before our guests arrive. And by personal maintenance, I might a manicure and a pedicure that I’m in desperate need of.
This has been my work uniform this week so far – and it really seems like I’ve taken working from home to a whole other level. Baseball hats are not typically my norm – but luckily, my immediate team doesn’t care what the heck I look like – and the rest of my time has been spent glued to my keyboard. My pups have also been extra clingy this week. Probably because Houston has delivered with some incredible weather this week – the perfect spring weather – and they want some extended playtime outside. Luckily, I’ve been able to deliver – because it’s lighter out later, it means longer walks – and some longer time spent outside in the yard.
And it melts my heart that they still like to cuddle with each other.
In my quest to consume more protein, I’ve been getting creative with some new recipes. My doctor wants to make sure I’m getting enough protein – as do I. And, if I’m being real here, I’m just not super hungry these days now that I’m in my third trimester. I’m kind of starting to have some food aversions – so I eat when I’m hungry – and I eat what sounds good to me in the moment. It can make meal planning a tad difficult. But, I’ve found that if I have all the ingredients on hand – and if I commit to a recipe – 9 times out of 10, I’ll actually want to eat it. Fingers crossed I can keep this up for the foreseeable future.
What has sounded good to me are all the fresh fruits and vegetables. So, when I was thinking what I wanted to serve with some veggies, I decided to go with a Greek chicken. And because I’m all about efficiency over here, I wanted a recipe I could make on a sheet pan.
Sheet pan Greek chicken ingredients
This recipe was delicious, simple, packed with protein and healthy veggies – and I’ll be adding it into the rotation. Here are the ingredients:
- 1/2 cup of pitted kalamata olives
- 1 pound of chicken thighs ( you could do chicken breasts – but the thighs have some good flavor)
- 1 cup of feta cheese
- 1 zucchini
- 1 pint of cherry tomatoes
- 1/2 a red onion
- 1 yellow bell pepper
Here are the ingredient for the sheet pan Greek chicken marinade:
- Juice from one lemon
- Pepper to taste
- 1/2 cup of olive oil
- 4 cloves of minced garlic
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1 teaspoon oregano
How to prepare sheet pan Greek chicken
- First, you will want to prepare your marinade. Reserve about 1/4 cup of the marinade and set aside. You will need to marinade your chicken in the remaining marinade for about 15 minutes.
- While your chicken is marinating, set your oven to 425 degrees.
- Prep your veggies. Thinly slice your red onion, chop your bell pepper into thin slices and halve your zucchini lengthwise and slice.
- Place your veggies on the sheet pan and coat with the 1/4 cup of marinade you set aside earlier.
- Once your chicken is done marinating, place it on the sheet pan with your veggies.
- Pop into the oven for 30 minutes.
- After 30 minutes, flip your chicken, add your olives and feta cheese and cook for another 10-15 minutes.
Ya’ll – my house smelled delicious after this. You can serve with a grain like quinoa or brown rice. Or you can eat as is. Here is the final product.
All in all, it is not the fastest meal – it takes about an hour from start to finish – but it’s worth it. This would be the perfect Sunday night dinner to add into your rotation!