Description
Easy Mediterranean Sheet Pan Chicken and Potato Bowls are a delightful dinner featuring roasted chicken and potatoes, perfect for any night.
Ingredients
Scale
- 1.75 lb chicken tenders, cut into 1-inch pieces
- 1.25 lb potatoes, diced into 1/2-inch cubes
- 4 tbsp olive oil
- 3 tbsp olive oil
- 3 tsp fresh lemon zest
- 4 tbsp freshly squeezed lemon juice
- 2.5 tsp oregano
- 2.5 tsp garlic powder
- 2.5 tsp paprika
- 1.5 tsp coriander
- 2.5 tsp salt
- 0.75 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes
- 4 cups fresh arugula
- 1 large garlic clove, minced
- 3 cups Basmati rice
- feta cheese, crumbled
- lemon wedges
Instructions
- Step 1: Start cooking the rice according to package directions, usually a 1:2 ratio of rice to water, for about 15-18 minutes until fluffy and tender.
- Step 2: Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
- Step 3: In a large bowl, toss together chicken, potatoes, 4 tablespoons of olive oil, lemon zest, lemon juice, oregano, garlic powder, paprika, coriander, salt, black pepper, and red pepper flakes until everything is evenly coated.
- Step 4: Arrange the chicken and potato mixture on the sheet pan with the potatoes cut-side down for optimal roasting.
- Step 5: Roast in the oven for 22-25 minutes, shaking the pan halfway through until the chicken reaches 165°F and the potatoes are golden brown and tender.
- Step 6: Meanwhile, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl for a vibrant dressing.
- Step 7: Just before serving, toss the arugula in the dressing to ensure each leaf is coated with zesty flavor.
- Step 8: In bowls, layer the cooked rice, followed by the dressed arugula, then generously top with the roasted chicken and potatoes. Finish with crumbled feta.
- Step 9: Serve immediately with lemon wedges on the side for an extra burst of freshness.
Notes
Shake the roasting pan halfway through to ensure even cooking and deliciously crispy edges on your potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Mediterranean, sheet pan chicken, healthy bowls, roasted potatoes, dinner