Sheet-Pan Chopped Salad With Chicken
from New York Times Cooking
Summer
- 1.500 Pound Boneless, skinless chicken breasts (Wiki) Explore
- 0.562 Cup Extra-virgin olive oil (Wiki) Explore
- 0.500 Teaspoon Dried oregano (Wiki) Explore
- 8.000 Cup Romaine lettuce (Wiki) Explore
- 1.000 Zucchini (Wiki) Explore
- 1.000 Red bell pepper (Wiki) Explore
- 1.000 Tablespoon Lemon juice (Wiki) Explore
- 1.000 Teaspoon Garlic (Wiki) Explore
- 2.000 Tablespoon Fresh parsley (Wiki) Explore
- 3.000 Ounce Feta cheese (Wiki) Explore
- 8.000 Ounce Cherry tomatoes (Wiki) Explore
- Kosher salt and pepper (Wiki) Explore