Chicken Souvlaki Salad

Ingredients

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• 4 skinless, boneless chicken breast halves
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• 1 ½ pounds yellow potatoes, cubed
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• 2 medium red bell peppers, seeded and chopped
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• ½ cup coarsely chopped red onion
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• 2 teaspoons minced garlic
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• 2 tablespoons olive oil
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• 2 medium lemons, cut into wedges
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• 1 tablespoon dried oregano
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• freshly cracked salt and pepper to taste
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• ½ cup pitted Kalamata olives
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Instructions

1. 1
   Preheat the oven to 400 degrees F (200 degrees C).
2. 2
   Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
3. 3
   Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).