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.
Sweet Bell Pepper
Feta Cheese, crumbled
Chicken Broth Concentrate
Not included in your delivery
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.