Ingredients
Vegetables
4 cups zucchini (2 medium zucchini)
4 cups eggplant (1 medium eggplant)
2 cups red onion
1 medium onion
1 pint cherry tomatoes
1 tsp sea salt black pepper
olive oil spray
1/4 cup feta
1/4 cup Kalamata olives
1/4 cup fresh parsley
2 tbsp fresh mint
Chicken and Marinade
2 lbs chicken breast cut into strips
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp olive oil
1 lemon zested and juiced
4 cloves garlic minced
1 tsp sea salt
1/2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
1 tsp dried dill
1/2 tsp coriander
1/4 tsp nutmeg
Preparation
Step 1
Preheat the oven to 425F. Spray the baking sheet with olive oil spray. Slice the zucchini in half lengthwise, and then cut those pieces in half lengthwise. Then, chop the zucchini into bite sized pieces. Slice the eggplant in half lengthwise, and then cut those pieces in half lengthwise. Then, chop the eggplant into bite sized pieces and chop the red onion.
Step 2
Dump the chopped zucchini, chopped eggplant, chopped red onion, and cherry tomatoes onto the sheet pan. Spray with olive oil spray. Sprinkle with the salt. Add black pepper.
Step 3
Slice the breast into tender-sized pieces. In the bottom of a large mixing bowl, combine the balsamic vinegar, olive oil, honey, zest of the lemon, juice of the lemon, minced garlic, and spices. Whisk together. Add the chicken to the bowl and toss to coat. Add the chicken to the top of the vegetables on the sheet pan, and pour the extra marinade on top.
Step 4
Roast for 25-30 minutes. Increase the oven temperature to 450F. Remove from the oven and sprinkle the feta and olives onto the sheet pan. Return the sheet pan to the oven for 5 minutes. Chop the herbs and sprinkle on top of the sheet pan. Enjoy!