Chicken One Pan

• total tid: 37 minutes

Ingredienser

2 lb boneless, skinless chicken thighs

1 large red onion, sliced

1 zucchini, sliced into half-moons

2 bell peppers, sliced

1 large tomato, cut into wedges

¼ cup Kalamata olives

¼ cup Castelvetrano olives

4 oz feta, in chunks (more is never a mistake)

Fresh parsley, salt, black pepper

Lemon sauce:

¼ cup fresh lemon juice (2 large lemons)

¾ cup extra virgin olive oil

2 large garlic cloves, minced

1–2 tsp dried oregano

1 tsp salt

¾ tsp pepper

Vejledning

Heat the oven to 425°F. Whisk the sauce ingredients together.

Spread the vegetables on one large sheet pan, season generously, toss with ¼ cup of the sauce.

Season the chicken on both sides, nestle it between the vegetables with the olives and feta, pour over the rest of the sauce.

Bake ~35 min, to 165°F. Broil 2–3 min for color — watch closely. Spoon the pan juices over everything and finish with parsley.

Serve it on its own, over lentils or bulgur, or with a big green salad.

Why it works for fat loss: 40 g of protein, five different vegetables, and real fat from the olive oil, olives and feta. That combination slows glucose absorption and keeps blood sugar steady — so you stay full for hours and the 9 p.m. cravings never show up.

Share it with a friend who needs dinner solved.

FOLLOW for real-food meals that make fat loss feel easy.

Johannes 🇺🇸🤗❤️