Greek-Inspired Sheet Pan Chicken and Veggies
with Tomato Orzo and Feta
This sheet pan dinner is loaded with bold Greek-inspired flavours and is oh-so-simple to make. After a bit of prep, the oven does most of the work and you'll end up with a feast for the eyes and the taste buds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
160 g
Sweet Bell Pepper
200 g
Zucchini
113 g
Yellow Onion
80 g
Tomato
170 g
Orzo
(Contains Wheat)
1 unit
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Parsley
2 unit
Garlic, cloves
1 unit
Chicken Broth Concentrate
1 tbsp
Lemon-Pepper Seasoning
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
Add chicken, peppers, zucchini, onions, Lemon-Pepper Seasoning and 2 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, divide chicken, veggies and Lemon-Pepper Seasoning between 2 baking sheets, using 2 tbsp oil per sheet.)Season with salt, then toss to combine. Arrange chicken and veggies in a single layer. Roast in middle of oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min.**(NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain orzo and set aside.
Meanwhile, cut tomato into ½-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic.
Heat the same pot (from step 3) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic and tomatoes. Cook, stirring often, until fragrant, 1-2 min. Remove the pot from heat, then add orzo, reserved pasta water, broth concentrate, lemon zest and 1 tsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.
Divide tomato orzo between bowls. Top with chicken and veggies. Sprinkle with feta cheese and parsley. Squeeze a lemon wedge over top, if desired.
