Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 8 ounces feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create a marinade.
- Add the cubed chicken to the marinade, tossing to coat evenly. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
- Spread the marinated chicken evenly on the prepared baking sheet. Scatter the halved cherry tomatoes around the chicken.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the baking sheet from the oven and sprinkle the crumbled feta cheese over the chicken and tomatoes. Return to the oven for an additional 5 minutes, until the feta is slightly melted.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Serve with warm pita bread or over a bed of rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg