I took my Baked Chicken Fajita recipe and gave it a Greek twist, but keeping with the super easy preparation. This chicken is delicious wrapped in pita and topped with Tzatziki, or turned into a Greek quinoa bowl or piled on top of a Greek Salad.
To make this #dinnerdoneby9am I cut and slice the onion and slice and season the chicken in the morning, refrigerate all day and bake just prior to serving.
-4 Tbsp olive oil
-1 tsp oregano
-1/2 tsp basil
-1/2 tsp dill
-1/4 tsp rosemary
-1/4 tsp marjoram
-1/2 Tbsp sugar or honey
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-4 cloves garlic, minced
-3-4 chicken breasts, cut into thin strips
-1 red onion, sliced
-(optional) 1/2 bunch parsley, chopped
In a large bowl, whisk together the olive oil through minced garlic. Toss with the chicken and onions. Spread the veggie/meat mixture into a greased baking dish or sheet pan. Bake at 400 for 30 minutes, stirring halfway through. Put under the broiler for 5-10 minutes to give it a good browning/ char. Garnish with parsley, if desired, then serve.
