Introduction to Sheet-Pan Chicken Souvlaki with Tomatoes & Feta
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I absolutely love this Sheet-Pan Chicken Souvlaki with Tomatoes & Feta. It’s not just a meal; it’s a quick solution for those hectic weeknights when you want something delicious without spending hours in the kitchen. The vibrant flavors of the marinated chicken paired with juicy tomatoes and creamy feta create a dish that’s sure to impress your loved ones. Plus, it’s all made on one pan, making cleanup a breeze!
Why You’ll Love This Sheet-Pan Chicken Souvlaki with Tomatoes & Feta
This Sheet-Pan Chicken Souvlaki with Tomatoes & Feta is a game-changer for busy evenings. It’s incredibly easy to prepare, taking just 15 minutes of hands-on time. The vibrant Mediterranean flavors will transport you to a sun-soaked terrace, making every bite a delight. Plus, with everything cooked on one pan, you’ll save time on both cooking and cleanup. It’s a win-win for your taste buds and your schedule!
Ingredients for Sheet-Pan Chicken Souvlaki with Tomatoes & Feta
Gathering the right ingredients is the first step to creating a delicious Sheet-Pan Chicken Souvlaki with Tomatoes & Feta. Here’s what you’ll need:
- Boneless, skinless chicken breasts: The star of the dish, cut into 1-inch cubes for even cooking.
- Olive oil: Adds richness and helps the marinade cling to the chicken.
- Lemon juice: Brightens the flavors and tenderizes the chicken.
- Dried oregano: A classic Mediterranean herb that brings a warm, earthy flavor.
- Garlic powder: For a hint of garlic without the fuss of fresh cloves.
- Onion powder: Adds depth and sweetness to the marinade.
- Paprika: Gives a subtle smokiness and a lovely color to the dish.
- Salt and pepper: Essential for enhancing all the flavors.
- Cherry tomatoes: Sweet and juicy, they roast beautifully alongside the chicken.
- Feta cheese: Crumbled on top for a creamy, tangy finish that complements the dish.
- Fresh parsley: A sprinkle of this bright herb adds freshness and color.
- Lemon wedges: Perfect for squeezing over the finished dish for an extra zing.
For those who like a little heat, consider adding a pinch of red pepper flakes to the marinade. If you’re looking for a complete meal, serve it with warm pita bread or over a bed of rice. You can find the exact quantities of these ingredients at the bottom of the article, ready for printing!
How to Make Sheet-Pan Chicken Souvlaki with Tomatoes & Feta
Now that you have your ingredients ready, let’s dive into making this delightful Sheet-Pan Chicken Souvlaki with Tomatoes & Feta. Follow these simple steps, and you’ll have a delicious meal on the table in no time!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This step is crucial because it ensures that your chicken cooks evenly and gets that lovely golden color. While the oven heats up, line a large baking sheet with parchment paper. This makes cleanup a breeze and prevents sticking!
Step 2: Prepare the Marinade
In a large bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, onion powder, paprika, salt, and pepper. Whisk everything together until well blended. This marinade is the magic that infuses the chicken with flavor. The olive oil helps keep the chicken moist, while the lemon juice adds a zesty brightness.
Step 3: Marinate the Chicken
Add the cubed chicken to the marinade, tossing to coat every piece evenly. Let it marinate for at least 15 minutes. If you have more time, marinating for up to 2 hours in the refrigerator will deepen the flavors. Trust me, your taste buds will thank you!
Step 4: Arrange on Baking Sheet
Once the chicken is marinated, spread it evenly on the prepared baking sheet. Don’t forget to scatter the halved cherry tomatoes around the chicken. They’ll roast beautifully, soaking up all those delicious flavors while adding a pop of color to your dish.
Step 5: Bake the Chicken
Place the baking sheet in the preheated oven and bake for 20-25 minutes. Keep an eye on it! You want the chicken to reach an internal temperature of 165°F (75°C). This ensures it’s cooked through and safe to eat. The aroma wafting through your kitchen will be irresistible!
Step 6: Add Feta and Finish Baking
After the chicken is cooked, remove the baking sheet from the oven. Sprinkle the crumbled feta cheese over the chicken and tomatoes. Return it to the oven for an additional 5 minutes. This allows the feta to melt slightly, creating a creamy topping that perfectly complements the dish.
Step 7: Garnish and Serve
Finally, garnish your Sheet-Pan Chicken Souvlaki with Tomatoes & Feta with chopped fresh parsley. Serve it with lemon wedges on the side for an extra burst of flavor. This dish pairs wonderfully with warm pita bread or over a bed of fluffy rice. Enjoy every bite!
Tips for Success
- Always preheat your oven for even cooking.
- Let the chicken marinate longer for deeper flavor.
- Use a meat thermometer to check for doneness.
- Feel free to customize the veggies; bell peppers or zucchini work great!
- For leftovers, store in an airtight container for up to three days.
Equipment Needed
- Baking sheet: A large, rimmed baking sheet is ideal. If you don’t have one, a roasting pan works too.
- Parchment paper: This helps with easy cleanup. Aluminum foil can be a substitute.
- Mixing bowl: Any large bowl will do for mixing the marinade.
- Whisk or fork: Use either to blend the marinade ingredients.
- Meat thermometer: Essential for checking chicken doneness; a simple knife can work in a pinch.
Variations
- Vegetarian Option: Substitute the chicken with firm tofu or chickpeas for a plant-based twist.
- Spicy Kick: Add a teaspoon of harissa or a pinch of cayenne pepper to the marinade for some heat.
- Herb Swap: Experiment with fresh herbs like dill or mint instead of parsley for a different flavor profile.
- Additional Veggies: Toss in bell peppers, red onions, or zucchini for extra color and nutrition.
- Gluten-Free Grains: Serve over quinoa or cauliflower rice for a gluten-free alternative to traditional sides.
Serving Suggestions
- Pair with warm pita bread for a delightful scoop of the chicken and tomatoes.
- Serve over a bed of fluffy rice or quinoa for a hearty meal.
- A crisp Greek salad complements the dish beautifully.
- Enjoy with a refreshing glass of iced tea or lemonade.
- Garnish with extra lemon wedges for a zesty finish.
FAQs about Sheet-Pan Chicken Souvlaki with Tomatoes & Feta
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs will add a bit more flavor and juiciness to your Sheet-Pan Chicken Souvlaki with Tomatoes & Feta. Just make sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through.
How can I make this dish ahead of time?
You can marinate the chicken up to 2 hours in advance. Just keep it in the refrigerator until you’re ready to bake. This makes it a perfect option for meal prep!
What can I serve with Sheet-Pan Chicken Souvlaki?
This dish pairs wonderfully with warm pita bread, a fresh Greek salad, or over a bed of fluffy rice. You can also serve it with a side of tzatziki for an extra flavor boost!
Can I freeze leftovers?
Yes! Store any leftovers in an airtight container and freeze them for up to three months. Just reheat in the oven or microwave when you’re ready to enjoy it again.
Is this recipe gluten-free?
Yes, the Sheet-Pan Chicken Souvlaki with Tomatoes & Feta is naturally gluten-free! Just be sure to serve it with gluten-free sides if you’re accommodating dietary restrictions.
Final Thoughts
Cooking should be a joyful experience, and this Sheet-Pan Chicken Souvlaki with Tomatoes & Feta embodies that spirit perfectly. It’s not just about the delicious flavors; it’s about the memories created around the dinner table. Whether you’re sharing it with family or enjoying a quiet night in, this dish brings a taste of the Mediterranean right to your home. Plus, the ease of preparation means you can focus on what truly matters—spending time with loved ones. So, roll up your sleeves, embrace the joy of cooking, and savor every bite of this delightful meal!
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Sheet-Pan Chicken Souvlaki with Tomatoes & Feta Made Easy
A delicious and easy recipe for Sheet-Pan Chicken Souvlaki with Tomatoes & Feta, perfect for a weeknight dinner.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 8 ounces feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create a marinade.
- Add the cubed chicken to the marinade, tossing to coat evenly. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
- Spread the marinated chicken evenly on the prepared baking sheet. Scatter the halved cherry tomatoes around the chicken.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the baking sheet from the oven and sprinkle the crumbled feta cheese over the chicken and tomatoes. Return to the oven for an additional 5 minutes, until the feta is slightly melted.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Serve with warm pita bread or over a bed of rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg