For the chicken and vegetables
4 (four) 5-oz. chicken breasts, cut into small cubes (or use however much chicken your family will eat)
2 cups bell peppers, any colors, cut into squares or slices
1 medium red onion, cut into squares or slices
1 cup of zucchini broccoli, mushrooms, sweet potatoes or plum tomatoes, sliced or diced
rice or pita, for serving
For the marinade
4 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried basil or thyme
1 tsp. kosher salt
½ tsp. black pepper
For the tzatziki sauce
1 cup plain lactose-free yogurt
¼ cup cucumber with peel, grated or minced
1 clove garlic, minced or crushed
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 Tbsp. chopped fresh dill or basil
½ tsp. salt
1 tsp. ground pepper
Preheat oven to 450 °F.
Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.
In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture.
Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.
Whisk all the ingredients for the tzatziki in a small bowl.
Serve chicken and vegetables with tzatziki sauce alongside rice or pita.
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