Greek Chicken

Ingredients

• 3-4 chicken breasts
• 3 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 1/2 eggplant cubed
• 1 medium zucchini cubed
• 1 fennel bulb cubed 
• 1/4 cup feta cheese crumbled

Instructions

1. Place chicken on sheet pan, season with salt and pepper.  
2. Add zucchini, eggplant, and fennel to pan. Drizzle everything with olive oil and balsamic – hand toss to coat.
3. Bake at 400 for 25-30 minutes, or until chicken is cooked through and fennel is soft. 

Cooked with

–Greek chicken, eggplant, fennel, and zucchini  
–Turkey sausage with honey roasted sweet potatoes, Brussels, and turnips
–Garlic lemongrass meatballs banh mi bowl with pickled carrots and red onion
–Steak satay with broccoli (and Asian noodles, for some) 
–Ginger glazed pork with roasted asparagus, snap peas, and carrots