Easy Mediterranean Sheet Pan Chicken and Potato Bowls Delight
A vibrant dish featuring tender chicken, crispy roasted potatoes, and fresh arugula, all seasoned with Mediterranean herbs, perfect for weeknight dinners.
Ingredients
For the Base
- 1.75 lb chicken tenders, cut into 1-inch pieces You can use boneless, skinless chicken thighs for extra moisture.
- 1.25 lb potatoes, diced into 1/2-inch cubes Sweet potatoes could work well if you prefer something sweeter.
- 4 tbsp olive oil, for chicken Use high-quality olive oil for the best flavor.
For the Dressing
- 3 tbsp olive oil, for dressing
- 3 tsp lemon zest, fresh
- 4 tbsp lemon juice, freshly squeezed
- 1 large garlic clove, minced or pressed into a paste
- 2.5 tsp oregano, Mediterranean variety recommended
- 2.5 tsp garlic powder
- 2.5 tsp paprika
- 1.5 tsp coriander
- 2.5 tsp salt, to taste Adjust according to preference.
- 0.75 tsp black pepper, freshly ground Adjust according to preference.
- 0.25 tsp red pepper flakes, to taste Adjust according to preference.
To Serve
- 4 cups arugula, fresh You can replace it with another leafy green or serve without greens.
- 3 cups rice, Mahatma Basmati recommended Quinoa or cauliflower rice are excellent low-carb alternatives.
- Feta cheese, crumbled, for topping Use vegan feta or omit for dairy-free version.
- Lemon wedges, for serving For an extra burst of freshness.
Instructions
Preparation
- 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.
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss together the 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.
- Arrange the chicken and potato mixture on the sheet pan with the potatoes cut-side down for optimal roasting.
Cooking
- Roast in the oven for 22-25 minutes, shaking the pan halfway through until the chicken reaches 165°F (74°C) and the potatoes are golden brown and tender.
- 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.
Assembly
- Just before serving, toss the arugula in the dressing to ensure each leaf is coated with zesty flavor.
- In bowls, layer the cooked rice, followed by the dressed arugula, then generously top with the roasted chicken and potatoes. Finish with crumbled feta. Serve immediately with lemon wedges on the side.
Notes
You can prepare the chicken and potato mixture up to a day in advance and store it in the fridge. Store leftovers in an airtight container for 3-4 days. Reheat gently in the oven to maintain crispness.