Easy Sheet Pan Greek Chicken

• 4  - chicken breasts
• 1 Teaspoon - salt
• ⅛  - black pepper
• 2 Cup - grape tomatoes
• ½  - red onion
• 1  - can artichoke hearts
• ½ teaspoon - salt
• ⅛  - black pepper
• 1 clove - garlic
• 2 Tbsps - extra-virgin olive oil
• 2 Teaspoon - red wine vinegar
• 1 Teaspoon - balsamic vinegar
• 1 Teaspoon - dried oregano
• 1 Teaspoon - dried dill
• ⅓ Cup - pitted kalamata olives
• 3 Ounce - feta cheese crumbles

Instructions

1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. Cut each chicken breast in half lengthwise.
4. Place the chicken in a large mixing bowl. Season with the salt and black pepper.
5. Cut the grape tomatoes in half crosswise. Cut the artichokes in half lengthwise. Slice the red onion into 1/4 inch-thick half moons. Add to mixing bowl with the chicken, then season with salt and black pepper. Toss to coat.
6. Finely mince the garlic and place in a small bowl. Add the olive oil, red wine vinegar, balsamic vinegar, oregano, and dill, and whisk to emulsify the oil and vinegar.
7. Pour the Greek dressing over the chicken and vegetables, and toss to evenly coat. Arrange chicken and vegetables in an even layer on the baking sheet.
8. Bake the chicken and vegetables on middle rack of oven for 12 minutes.
9. Open oven and stir vegetables with a rubber spatula. Close oven and continue baking until chicken is cooked through and the tomatoes are slightly blistered, 10-13 minutes.
10. Check to see that the dish is done. Remove from oven or add time as needed. Roughly chop the Kalamata olives and sprinkle over the chicken and vegetables.
11. Plate and sprinkle approximately 3 tablespoons of feta cheese over each portion. Serve immediately.