Sheet Pan Hasselback Chicken (Edit recipe)

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It’s herby, tangy and so delicious! I love making sheet pan dinners during the week. This recipe is especially great because you can prep it ahead of time and pop it in the oven at dinner time!

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. 1. Start by chopping your veggies. Place veggies on your sheet pan and drizzle with a little olive oil, salt and pepper.
  2. 2. Take your chicken breast and hasselback. Cut lengthwise making sure not to cut all the way through the chicken then cut width wise.
  3. 3. Place your chicken on top of the veggies.
  4. 4. Make your marinade. Add olive oil, the juice of half your lemon, oregano, thyme, basil, minced garlic, salt and pepper. Once the marinade is mixed well top your chicken with it. Making sure to get in the crevices.
  5. 5. Top your chicken with crumbled feta cheese.
  6. 6. Bake in a 400 degree oven for 25-30 minutes of until your chicken is at 160 degrees Fahrenheit.

Notes

I like to serve this with brown rice or farro and then drizzle with hot honey.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:533
Fat:21 g
Carbohydrates:16 g
Protein:65 g
Cholesterol:196 g
Sodium:2084 mg
Fiber:4 g
Sugars:7 g
Sugar Alcohol:0 g
Calculated per serving.
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