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Sheet Pan Sun-Dried Tomato Chicken Bowls.

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Enjoy vibrant Sheet Pan Sun-Dried Tomato Chicken Bowls for an easy, Mediterranean-inspired dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 317
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless Skinless Chicken Breasts or Thighs Turkey or tofu can be used as alternatives.
  • 2 tbsp Olive Oil Can substitute any neutral oil.
  • 1 tbsp Smoked Paprika Sweet paprika is an alternative.
  • 1 tbsp Dried Oregano Use fresh oregano in greater amounts if available.
  • 3 cloves Garlic Freshly chopped offers the best flavor.
  • to taste Salt
  • to taste Pepper
  • 1 tsp Chili Flakes Season to your taste.
For the Vegetables
  • 2 cups Bell Peppers Feel free to swap with zucchini or asparagus.
For the Base
  • 2 cups Cooked Rice Quinoa or couscous can be great alternatives.
  • 4 cups Mixed Greens (Romaine or Arugula) Spinach or kale can be used instead.
For the Vinaigrette
  • 1 cup Sun-Dried Tomatoes Fresh tomatoes can be a substitute.
  • 2 tbsp Balsamic Vinegar Apple cider vinegar can also be used.
  • 2 tbsp Lemon Juice Freshly squeezed is best.
  • 1 tbsp Honey Maple syrup can work as a vegan alternative.
For Topping
  • 1 cup Feta Cheese Opt for vegan feta for a plant-based option.
  • 1 cup Tzatziki Yogurt-based or dairy-free versions work well.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Jar for Vinaigrette
  • salad bowl

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C). Prepare a large sheet pan.
    Sheet Pan Sun-Dried Tomato Chicken Bowls.
  2. In a large mixing bowl, combine chicken with olive oil, lemon juice, balsamic vinegar, smoked paprika, dried oregano, minced garlic, salt, pepper, and chili flakes. Marinate for 2-3 minutes.
    Sheet Pan Sun-Dried Tomato Chicken Bowls.
  3. Transfer the chicken to the sheet pan, spreading it evenly. Add sliced bell peppers around the chicken.
    Sheet Pan Sun-Dried Tomato Chicken Bowls.
  4. Roast in the oven for 25-30 minutes until chicken reaches 165°F (75°C) and peppers are tender.
    Sheet Pan Sun-Dried Tomato Chicken Bowls.
  5. Prepare the vinaigrette by chopping sun-dried tomatoes and combining them with balsamic vinegar, lemon juice, honey, salt, and pepper in a jar. Shake well.
    Sheet Pan Sun-Dried Tomato Chicken Bowls.
  6. In a bowl, add mixed greens and drizzle with vinaigrette. Toss gently to coat.
    Sheet Pan Sun-Dried Tomato Chicken Bowls.
  7. Serve chicken and peppers warm over cooked rice or quinoa, topping with mixed greens, feta, and tzatziki. Drizzle with remaining vinaigrette.
    Sheet Pan Sun-Dried Tomato Chicken Bowls.

Nutrition

Serving: 1bowlCalories: 317kcalCarbohydrates: 35gProtein: 26gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 80mgCalcium: 15mgIron: 10mg

Notes

Marinating chicken ahead enhances flavor. Store leftovers in an airtight container for up to 3 days.

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