Raise your hand if you are too busy to pass up an easy-to-make and easy-to-clean up healthy dinner idea! I am hoping there aren’t any hands up! My friend Cary shared this recipe with me after her young boys gobbled it down and asked for seconds. My family eats a lot more than little children so I served it over rice to make sure that everyone had enough to eat.
Ingredients
- 1 rotisserie chicken, deboned and torn into bite sized pieces
- 1 pound broccoli, cut into bite-sized pieces
- avocado oil
- Greek seasoning (I use Cavender’s)
- block of garlic & herb feta cheese
- lemon juice
Instructions
- Preheat oven to 450 degrees fahrenheit.
- Debone and tear rotisserie chicken into bite-sized pieces. Set aside.
- Cut broccoli into bite-sized pieces and make sure it is 100% dry. In a bowl, drizzle broccoli with avocado oil and toss to make sure each piece is coated. Sprinkle generously with Greek seasoning. Toss well.
- Line a metal baking sheet with parchment paper. Arrange broccoli on baking sheet trying not to have any overlap.
- Sprinkle chicken over the baking sheet.
- Top chicken and broccoli with feta.
- Put entire sheet pan in the oven and bake for 15-20 minutes.
- Squeeze lemon juice over entire tray.
- Serve immediately and Enjoy!
Notes
- Use fresh broccoli. Frozen broccoli becomes a soggy mess.
- If you don’t have Cavender’s, you could use Garlic Salt. Don’t be shy! Have a heavy-ish hand on the seasoning!
- Although it is tempting, do not use pre-crumbled feta as it lacks flavor. Crumble the feta from a block right before you put the pan in the oven. It makes a HUGE difference.
- If you cannot find a block of garlic & herb feta, you can use regular feta.