Instead of chest bumping everyone, though, I just enjoyed the meal and excitedly had it for leftovers.
This recipe is coming to us from a site called Budget Bytes. It's got what appears to be some good stuff and it's one that I'll probably be referencing often. Especially if the rest of the recipes are anything like these guys.
So what, you may be asking, exactly are these guys? They are oven roasted Greek veggies and chicken to go inside of pita pockets. If you can chop and preheat your oven then you are going to win this day. This lovely, Greek chicken day.
Since this is a budget byte, it's only got one piece of chicken. I was good with that (since anything other than shredded chicken and I are still kind of in a fight right now) and mainly focused on the veggies.
Happy roasting, ουσ. φίλος, φίλη ! (That's friends in Greek according to google. Which probably means that I just said something horribly offensive. If that's the case, sorry. )
Oven Roasted Greek Chicken and Vegetables
adapted from Budget Bytes
1 chicken breast, sliced thin into strips
1 small eggplant, diced
2 bell peppers, sliced
1 red onion, sliced
2 roma tomatoes, chopped
4 cloves of garlic, diced
3 tbl olive oil
3 tbl lemon juice
1/2 tsp dried oregano
1 tsp salt
4 oz feta cheese
1 can artichokes, chopped
Preheat oven to 400.
Place the eggplant, onions, peppers, tomatoes and chicken in a baking dish. Combine the olive oil, garlic, lemon juice, oregano, salt and pepper in a bowl. Pour it over the veggies, toss to combine well.
Roast for 60 minutes, stirring every 20 minutes. In the last 10 minutes or so, stir in the artichokes. Once it's done roasting, crumble the feta on top.
Serving size 1/2 cup (makes 11 servings)
Points plus 6
Serve warm stuffed in a pita or something awesome like that!