I have been making this every week, sometimes 2x a week! Heats up amazing the next day too which is something I heavily judge!
Just slice the veggies, tossed with avocado oil and some seasonings (I like Cavenders, oregano, and garlic!), put onto a foiled cookie sheet and topped with a halved (4oz) block or feta. I let it bake at 420 for 15 and add the chicken. Remoge from oven, take chicken off and dice (I measure my portion out to 4oz), then I add a large dollop of Greek yogurt to the veggie and feta tray and mix it all up til creamy!
This makes 4 servings and I only dirty a knife, cutting board, and bowl!
by No-Secretary-2470