Sheet Pan Mediterranean Chicken and Veggies
Ingredients
The chicken and veggies
-
1½
lbs.
boneless, skinless chicken thighs
-
16
ounces
raw cauliflower florets
-
2
small
zucchini
-
1
medium
red onion
-
1
medium
bell pepper
-
6
ounces
grape tomatoes
-
3
cloves
garlic
-
2
medium
lemons
-
2
teaspoons
dried oregano
-
1
teaspoon
dried basil
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
2
tablespoons
olive oil or avocado oil
-
¼
cup
kalamata olives
-
2
ounces
feta cheese
-
5
ounces
fresh spinach and/or arugula
-
Chopped
optional
fresh parsley
The Tahini-Lemon Sauce
-
¼
cup
tahini
-
¼
cup
warm water
-
Juice of ½
medium
lemon
-
to taste
salt
Instructions
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Mix the juice of ½ lemon with oregano, basil, garlic powder, onion powder, salt, black pepper, and 1 tablespoon of olive oil.
- Toss the veggies and garlic with half of the herbed olive oil mixture on the baking sheet.
- Place chicken thighs on top of the veggies and rub with the remaining herbed olive oil mixture.
- Nestle two lemon halves among the veggies.
- Drizzle an additional tablespoon of olive oil over the chicken and veggies.
- Bake for 25-30 minutes until veggies are tender and chicken reaches 165℉.
- Prepare the Tahini Sauce by mixing tahini, warm water, and lemon juice, adding salt to taste.
- Once done, remove from the oven and sprinkle olives, parsley, and feta over the dish.
- Serve over greens with the Tahini Sauce drizzled on top.
Nutrition Facts (estimated)
Servings
4
Calories
476
Total fat
29g
Total carbohydrates
17g
Total protein
35g
Sodium
846mg
Cholesterol
0mg
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