Mediterranean Sheet Pan Chicken
This recipe was created by Ashlen from All Nutrition Kitchen. Ashlen is a “non-diet” dietician focused on sharing low-effort, delicious recipes for a healthy lifestyle that actually feels good! Using ingredients sourced at Lepp Farm Market, she created these recipes for you to enjoy delicious flavours using local ingredients.
If you’ve been looking for a simple, balanced and tasty meal that minimizes the number of dishes for clean-up, this is the meal to try! This meal aligns with the Mediterranean Diet- an extensively researched eating pattern that includes a variety of lean proteins, brightly colours fruits and vegetables and healthy fats to support your heart health and prevent chronic diseases.
The potatoes are soaked in lemon juice and seasonings for a bright flavour that pairs so well with the roasted chicken breasts or thighs. Choose whatever cut of chicken you prefer! Adding seasoned kale on top and roasting until it’s crispy adds a ton of colour and texture. Don’t forget to serve this with feta or tzatziki for that final authentic Greek touch!
Mediterranean Sheet Pan Chicken
Ingredients
Potatoes
2 lbs baby potatoes, quartered/chopped
¼ cup lemon juice
3 garlic cloves, minced
½ tsp oregano
¼ tsp salt
¼ tsp pepper
Chicken
2lbs skinless, boneless chicken breasts/thighs
1 tbsp Greek seasoning *see below for a homemade version
Kale
3 cups kale, roughly chopped
2 tbsp oil
¼ tsp garlic powder
Pinch of salt and pepper
*Homemade Greek Seasoning
1 tbsp garlic powder
1 tbsp dried basil
1 tbsp dried oregano
1 ½ tsp dried parsley
Instructions
Preheat the oven to 400F and line a baking sheet with tin foil.
In a large bowl, toss together the potatoes, lemon juice, garlic, oregano, salt and pepper. Place them on the baking sheet and bake for 10 minutes.
Push the potatoes to the sides of the baking sheet and add the chicken. Sprinkle the Greek seasoning on top of the chicken. Bake for 15 minutes.
In the meantime, in a large bowl, add the chopped kale, olive oil, garlic powder, salt and pepper and mix.
Add the kale on top of the chicken and potatoes and bake again for another 10 minutes or until the chicken reaches 165°F (74°C).
Remove from the oven and allow it to cool for 5 minutes. Top with feta, pickled red onion, and/or tzatziki and enjoy!
Nutrition
- Serving Size: 4
