Greek Chicken Sheet Pan

 Here is the original recipe: Greek Sheet Pan Chicken

Here is how I make it:

Chop up veggies and place on sheet pan

    * Zucchini

    * Red onion

    * Bell pepper

    * Tomatoes

Mix dressing

    * 1/4 c. lemon juice

    * 1-2 tsp. oregano

    * 1 tsp. minced garlic

    * 3/4 tsp. salt

    * 3/4 tsp. black pepper

    * 3/4 c. olive oil

Pour some of dressing over veggies and mix. Then add chicken thighs to pan (4-6). Add cubed feta cheese (4-8 oz). Pour rest of dressing over chicken and feta. 

Bake at 425 degrees for 35 minutes.

Recipes I Want to Try

 

Greek Yogurt Cauliflower Curry

Tomato Chickpea Soup

Marry Me Orzo

Turkish Lentil Soup

Spinach Stuffed Chicken Breast

Chicken Risotto with Spinach and Mushrooms

Chickpea Salad

Chicken Burrito Casserole

Greek Tomato Fritters

Sheet Pan Salmon with Asparagus and Lemon

Frittata

Chicken Orzo Mushroom Spinach

Chicken Feta Pasta

Greek Chicken Orzo Pasta Bake

Mediterranean Chickpea Skillet

Chickpea Ranch Casserole

Mediterranean Yellow Rice

Creamy Garlic Pork Chops

Crock Pot Lemon Garlic Butter Chicken

Sour Cream Chicken Enchiladas

One Pan Chicken and Spinach Orzo

Marry Me Chickpeas with Greek Yogurt

Here is the original recipe I used: Greek Yogurt Marry Me Chickpeas

Here is what I normally do:

Ingredients:

• 2 T. olive oil
• 1 medium onion
• 2 T. tomato paste
• 1 tsp. minced garlic
• 1/2 tsp. red pepper flakes
• 2 cans chickpeas
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2-3 c. vegetable or chicken broth
• 1/2 tsp. oregano
• 2 c. rotisserie chicken or 1 beef smoked sausage
• 1/2 c. sundried tomatoes
• 3. spinach
• 1/2 - 1 c. parmesan
• 1/2 - 3/4 c. Greek yogurt

1. Heat 2 T. olive oil in a large skillet over medium heat. Add one finely diced onion and cook for about 3 minutes until it looks soft and clear. Stir in 2 T. tomato paste, 1 tsp. minced garlic, and 1/2 tsp. red pepper flakes. Stir for 1 minute to mix together and cook the paste a little.

2. Add 2 cans of drained chickpeas, 1/2 tsp. salt, and 1/8 tsp. black pepper to the pan. Give everything a good stir so the chickpeas are fully coated in the tomato mixture. Pour in 2 cups vegetable or chicken broth and 1/2 tsp. oregano. Let the liquid come to a gentle simmer and cook for 8-10 minutes. I also throw in 2 c. rotisserie chicken shredded or 1 beef smoked sausage cut in half-moons. If I throw in chicken I up the broth to 3 cups because it soaks it up.

3. Add 1/2 c. sliced sun-dried tomatoes and 3 c. baby spinach to the skillet. Gently fold the leaves into the hot liquid for about 1 or 2 minutes.

4. Turn the heat completely off and move the skillet to a cool burner. Stir in the 1/2 c. to 1 c. grated parmesan until fully melted, then gently fold in 1/2 c. Greek yogurt. If I added more broth, I will add more Greek yogurt as well.