Mediterranean Sheet Pan Dinner with Chickpeas
Let’s talk about dinner. Something people say to me, “Well, at least in your line of work you never have to worry about what’s for dinner!”
People, I worry about what’s for dinner. Don’t we all worry about what’s for dinner at some point?!
I live with three other people who would like to eat dinner when they are hungry. They want to eat food that they think “tastes good”. I would like them to eat the food I take time to make them, and I would like them to eat at least one thing that contributes to their overall nutrition. We have complex needs over here, that I’m sure you’ll understand;)
Enter, the sheet pan dinner. In my mind, it’s the perfect meal for people who don’t mind cooking, but don’t want to dirty a million dishes and can’t think ahead enough to throw something in the slow cooker 8 hours in advance (hand raised) This meal requires almost zero prep and only one knife and cutting board. All the prep work is done while food is cooking, and the end result is this gorgeous little bowl of goodness, chalk-full of good for you foods, and starring the glorious chickpea, one of my favourite pulses.
This recipe was created in partnership with the Alberta Pulse Growers , a not-for-profit organization that supports Alberta farmers who grow pulses (dried peas, beans, chickpeas, lentils and faba beans) Check out their website for a long list of incredible recipes, and more tips on how to incorporate pulses into your everyday meals!
My fam gave this recipe a 5-star rating, so I hope you and yours love it just as much!
Recipe
Mediterranean Sheet Pan Dinner with Chickpeas
Ingredients
2 tsp dried oregano
2 tsp paprika
1 tsp salt
1 tsp dried basil
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
4 pita pockets (about 6” in diameter) cut into wedges
1 1/2 tbsp canola oil, divided
2 red bell peppers
1 large red onion
2 cups cooked chickpeas (or 540 mL can, drained & rinsed)
4 boneless skinless chicken breasts
1 large tomato
1 English cucumber
1 cup hummus (homemade or store bought is fine)
Juice of a lemon
1/2 cup crumbled feta
1/2 cup fresh parsley, chopped
Directions
Preheat oven to 400 F. In a small bowl, mix together oregano, paprika, salt, basil, cumin, garlic powder and onion powder. On a large, non-stick or parchment-lined cookie sheet, spread out pita wedges. Sprinkle 1 tsp of the spice mixture and 1/2 tbsp of oil. Gently toss to coat and spread out evenly again on the cookie sheet. Bake on the center rack for 10 minutes.
Meanwhile, core the pepper and slice into 1” strips. Add these strips to a bowl. Peel the red onion, trim off the top and the bottom, and cut it into wedges. Reserve one or two wedges on the cutting board, but put the rest of the wedges into the bowl with the pepper strips. Add the chickpeas to the bowl. Toss the pepper, onion and chickpea mixture with 1/2 tbsp of oil and 1 tsp of the spice mixture.
When the timer goes off for the pita chips, remove them from the sheet pan into a bowl. Spread the chickpea, pepper and onion mixture to the pan, and pop it back in the oven for another 10 minutes.
While the chickpeas and veggies are cooking, remove the chicken breasts from the fridge and pat dry. Season each side of the chicken with the remaining spice mixture.
Heat another 1/2 tbsp of oil in a large skillet over high heat and once the skillet is hot, add the chicken breasts. Sear for 2 minutes on each side and then turn the burner off.
By this time, you’ll need to take the veggie mixture from the oven. Stir around the veggies and chickpeas, and then move them to one side of the pan. Add the chicken to the other side of the pan, and put the pan back in the oven for another 20-25 minutes.
While the sheet pan is cooking, dice the remaining onion, as well as the tomato and the cucumber, and toss them together in a bowl. Measure out 1 cup of hummus in another bowl and whisk in the lemon juice.
When the sheet pan is ready to take out of the oven (ensure the chicken is cooked by checking with a meat thermometer. Chicken should be 165 F) Allow the chicken to rest for at least 5 minutes before slicing.
To serve, add roasted veggies and chickpeas, pita chips and tomato/cucumber relish to each bowl. Top with the chicken and drizzle with the hummus “sauce”. Sprinkle with feta and parsley, if desired.
