• Andrea McMurtry

Chicken Souvlaki & Potato Greek Sheet Pan

Because Monday dinner should require little thought…but still be the best.


Serves 4

Prep Time: 15 Minutes

Cook Time: 40 minutes


Ingredients

  • 1 1/2 pounds boneless chicken breast or thighs

  • 1/4 cup olive oil

  • juice of 1 lemon + 1 lemon sliced

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon chopped fresh dill

  • 1 tsp oregano

  • 1 tablespoon paprika

  • 2 cloves garlic minced or grated

  • kosher salt and pepper

  • 1 pound russet potatoes, cut into 1 inch chunks

  • 1-2 red bell peppers, sliced

  • 1 sweet onion, sliced

  • 8 ounces feta, cubed

  • 1/2 cup oil packed sun-dried tomatoes

  • 1/3 cup kalamata olives, pitted

  • tzatziki or yogurt, for serving (see my recipe below)

Instructions

  1. 1. Preheat the oven to 425 degrees F. 2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, balsamic vinegar, dill, oregano, paprika, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. Add the potatoes, bell peppers, and onions and toss with the remaining 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.  3. Meanwhile, combine the feta, sun-dried tomatoes and their oil, and the olives in a bowl. Toss to combine.  4. To serve, top the chicken with the feta mix and tzatziki. Eat!

Tzatziki


Ingredients

  • 1 (32 ounce) container plain low-fat yogurt

  • 1/2 English cucumber with peel, grated

  • 1 clove garlic, pressed

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons grated lemon zest

  • 3 tablespoons chopped fresh dill

  • .5 tablespoon salt, or to taste

  • .5 tablespoon freshly ground black pepper, or to taste

Instructions

  1. Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.



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andreamcmurtry@outlook.com

Serving Carleton Place, Smiths Falls & Surrounding Areas

Tel: 613.240.8364

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© 2017 by Andrea McMurtry