Mediterranean Sheet Pan Dinner
This delicious recipe is designed to prep along with way while ingredients are in the oven baking! Another great collaboration with Erin @alittlesaltblog
- Pulse
- Chickpeas
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Makes
- 6 servings
Nutrition
- Serving Size 1/6 recipe
- Calories 557
- Fat 17 g
- Saturated Fat 4 g
- Cholesterol 144 mg
- Carbohydrate 45 g
- Fibre 10 g
- Sugars 8 g
- Protein 55 g
- Sodium 902 mg
- Potassium 1181 mg
- Iron 5 mg
Ingredients
- 2 tsp (10 mL) dried oregano
- 2 tsp (10 mL) paprika
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) onion powder
- 4 - 6-inch pita pockets, cut into wedges
- 1 1/2 Tbsp (22 mL) canola oil, divided
- 2 red bell peppers
- 1 large red onion
- 2 cups (500 mL) cooked chickpeas (a 540 mL can, drained & rinsed)
- 4 boneless, skinless chicken breasts
- 1 large tomato
- 1 English cucumber
- 1 cup (250 mL) hummus (homemade or store-bought)
- Juice of one lemon
- 1/2 cup (125 mL) crumbled feta
- 1/2 cu7p (125 mL) fresh parsley, chopped
Directions
Preheat oven to 400°F (200°C). Place rack in center of oven.
In a small bowl, make spice mixture by combining oregano, paprika, salt, basil, cumin, garlic powder and onion powder.
Spread pita wedges on a large, non-stick or parchment-lined cookie sheet and sprinkle with 1 tsp (5 mL) of the spice mixture and 1/2 Tbsp (7 mL) of oil. Gently toss to coat and spread out evenly on the cookie sheet. Bake in preheated oven for 10 minutes.
Meanwhile, core the peppers and slice into 1” (2.5 cm) strips. Place in a medium sized bowl. Peel the onion, trim off the top and the bottom, and cut it into wedges. Reserve one or two wedges on the cutting board and add the remaining wedges to the bowl with the pepper strips. Add chickpeas to the bowl of veggies and toss with 1/2 Tbsp (7 mL) oil and 1 tsp (5 mL) of the spice mixture.
When the timer goes off for the pita chips, remove them from the sheet pan into a bowl. Then spread the chickpeas and veggies on the pan, and pop it back in the oven for another 10 minutes.
While the chickpeas and veggies are cooking, remove chicken breasts from the fridge and pat dry. Season each side of the chicken with the remaining spice mixture.
Heat remaining 1/2 Tbsp (7 mL) of oil in a large skillet over high heat. When skillet is hot, add chicken breasts, sear each side for 2 minutes, then turn the burner off.
By this time, you’ll need to take the veggie mixture from the oven. Stir the veggies and chickpeas, then move them to one side of the pan. Add the chicken to the other side of the pan and put the pan back in the oven for another 20-25 minutes.
While the sheet pan is cooking, dice the reserved onion wedges, tomato and cucumber and toss together in a bowl.
In another bowl, whisk together hummus and lemon juice.
Remove sheet pan from oven when chicken is cooked through, and meat thermometer reads 165°F (74°C). Allow the chicken to rest for least 5 minutes before slicing.
To serve, divide roasted veggies and chickpeas, pita chips and tomato/cucumber/onion relish between 6 bowls. Top with chicken and drizzle with the hummus “sauce”. Sprinkle with feta and parsley.
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