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Keep your healthy resolutions! Roasted Greek-Style Chicken and Vegetables

Written By | Feb 8, 2018

FORT WORTH, Texas February 9, 2018: Are you still keeping your New Year’s resolution to eat healthier recipes? According to U.S. News 80% of resolutions fail by the second week of February. We’re almost there. Don’t give up!

Weight Watchers has been a force for better health for over 50 years. They’ve been around and have staying power. Why? They don’t believe diets work. They know people need to re-learn how to eat in order to live healthier lives. Most of the time that involves weight loss. And part of their plan includes delicious fare.

Actually, that’s a misnomer. Heavenly fare is more accurate.

Since I joined the weight-loss institution I’ve tried several of these tasty recipes on my picky family; one of whom has sensory issues. They loved each and every creation I made. Odds are you will too.

Weight Watchers and their recipes have been a force for better health for over 50 years

Greek-Style Chicken

Chicken breast have fewer calories than chicken thighs. Watch for sales and stock up. (Photo/Amazon)

Roasted Greek-Style Chicken and Vegetables
Serves: 4
Difficulty: Easy
Serving size: 3 oz. chicken and 1 cup vegetables
WW Points: 2

2 sprays cooking spray
5 teaspoons olive oil, extra virgin, divided
3 cloves, medium garlic cloves, chopped
1 ½ teaspoons dried oregano
1 Tbsp. fresh lemon juice
2 teaspoons lemon zest, divided
½ teaspoons table salt, or to taste
¼ teaspoons black pepper, freshly ground, or to taste
2 small uncooked zucchini, or 1 large, sliced ¼ – inch thick
2 cups grape tomatoes, halved
14 oz. canned artichoke hearts without oil, drained well and halved
1 pounds uncooked boneless skinless chicken breasts

Greek-Style Chicken

Make sure the artichokes are packed in water and NOT olive oil for fewer calories. (Photo/Cento)


Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
In a large bowl combine four teaspoons oil, garlic, oregano, lemon juice, one teaspoon zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of the bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of the prepared pan, leaving room for chicken.

Add chicken to the bowl and turn to coat; place on the empty side of the pan.

Roast chicken and vegetables about 15 to 20 minutes; stir vegetables once during cooking.

Drizzle vegetables with remaining 1 teaspoon each oil and zest; toss to coat. Drizzle chicken with any pan juices.

Greek-Style Chicken: A make-ahead recipe, marinading a day or two before you cook

*Turkey cutlets can be used instead of chicken breasts – just add them to the pan about 5 minutes into the cooking time because they cook more quickly than the vegetable mixture.
*You can marinade chicken in the lemon, oregano, garlic mixture overnight for deeper flavor.


Read more of Claire’s work at Communities Digital News and Greater Fort Worth Writers Group.  Join her on Twitter and Facebook

Claire Hickey

Claire Hickey was born the last year of the Baby Boom and spent the first half of childhood in Chicago. She has always loved to write but wanted to create pieces worth reading. Her curiosity and love of research lead her to create her column based on the “garbage in garbage out” theory to provide interesting and thought-provoking pieces that enrich her readers. She also believes life is a banquet and loves to learn new things. Her professional pedigree includes Cosmetology, Surgical Technology, and the Culinary Arts. When not working she loves to spend time with family and friends. She lives in Fort Worth.