Mediterranean Sheet Pan Chicken and Potato Bowls
A flavorful one-pan meal featuring tender chicken, crispy potatoes, and fresh arugula topped with tangy dressing, perfect for busy weeknights or relaxed gatherings.
Ingredients
For the Chicken and Potatoes
- 1.75 lb chicken tenders, cut into 1-inch pieces Alternatively, use chicken thighs or breasts.
- 1.25 lb potatoes, diced into 1/2-inch cubes Sweet potatoes can be used as a nutritious swap.
- 4 tbsp olive oil, for chicken Avocado oil can be a substitute.
- 3 tsp lemon zest, fresh
- 4 tbsp lemon juice, freshly squeezed
- 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
- 0.75 tsp black pepper, freshly ground
- 0.25 tsp red pepper flakes, to taste Customize spice level as desired.
For the Dressing
- 3 tbsp olive oil, for dressing
- 1 large garlic clove, minced or pressed into a paste
To Serve
- 4 cups arugula, fresh Other greens like spinach can be used.
- 3 cups rice, Mahatma Basmati recommended Can substitute with quinoa or farro.
- feta cheese, crumbled, for topping Can omit for a dairy-free option.
- lemon wedges, for serving Adds brightness to the dish.
Instructions
Prepare the Rice
- Cook the rice according to package instructions, about 15-18 minutes until fluffy and tender.
Preheat the Oven
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
Prepare the Chicken and Potatoes
- In a large bowl, toss together the chicken, potatoes, olive oil, lemon zest, lemon juice, oregano, garlic powder, paprika, coriander, salt, black pepper, and red pepper flakes until evenly coated.
Arrange on the Sheet Pan
- Spread the chicken and potato mixture on the prepared sheet pan with the potatoes cut-side down.
Roast in the Oven
- Roast everything for 22-25 minutes, shaking the pan halfway through cooking. Ensure the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.
Make the Dressing
- Whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl.
Dress the Arugula
- Just before serving, toss the arugula in the dressing until well coated.
Assemble Your Bowls
- In bowls, layer the cooked rice, followed by the dressed arugula, and top with the roasted chicken and potatoes. Finish with crumbled feta and serve with lemon wedges.
Notes
Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for best results.