Time: 40 minutes | Serves: 4-6
Fresh, easy, and made for busy summer nights… This Mediterranean inspired sheet pan dinner topped with our creamy sour cream sauce is simple, wholesome, and on the table fast! Packed with veggies and layered with beautiful colors. This meal is family friendly and sure to be on the weekly meal rotation!
Sheet Pan Meal:
- 1.5 lbs. boneless chicken thighs (highly recommend not using breasts as they will dry out!)
- 1 zucchini, chopped
- 1 red onion, sliced
- 1 red bell pepper, chopped
- 1 pint cherry tomatoes
- 1 can chickpeas, drained and dried
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
Sour Cream Greek Sauce:
- 8 oz. Alexandre Family Farm sour cream
- 1/2 cucumber, grated and squeezed dry of all access liquid
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Black pepper to taste
For Serving:
- 4 cups cooked rice or orzo
- Feta cheese
- Parsley or dill
Method:
- Preheat oven to 425°F. In a large bowl toss chicken, zucchini, onion, bell pepper, tomatoes, and chickpeas with olive oil, lemon juice, garlic, oregano, paprika, salt, cumin, and pepper. Spread evenly onto a large sheet pan lined with parchment paper. Roast for 25–30 minutes, stirring once halfway, until chicken is cooked through and vegetables are caramelized.
- To make the sour cream sauce, mix all ingredients in a bowl until creamy. Chill while dinner cooks.
- Pile everything onto bowls over rice or orzo. Spoon generously with the sour cream sauce. Finish with fresh feta, herbs, and extra lemon. Enjoy!