For the Sheet Pan Greek Chicken:

• 1 red pepper, cut into 2-inch pieces
• 1 yellow pepper, cut into 2-inch pieces
• 1 red onion, cut into eighths
• 2 cups cherry tomatoes
• 1/2 cup artichoke hearts
• 1 lemon
• 2 large chicken breasts, cut in half or 4 chicken thighs
• 2 cloves garlic, crushed
• 1/4 cup olive oil
• 1 1/2 tbsp balsamic vinegar
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp chopped fresh basil
• 2/3 cup kalamata olives
• 1/4 cup chopped feta (omit for Paleo/Whole30)