Green goddess sheet pan chicken and veggies

Published: 2023-03-31

Last Updated: 2024-05-23

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Info Amount
Prep Time 20 min
Cook Time 45 min
Yields 4 servings

Ingredients

Chicken

Quantity Item
15 oz chickpeas
227 g cherry tomatoes
1/4 red onion, thinly sliced
3 cup Yukon gold potato, cubed
3 chicken breasts, sliced
1/4 cup olive oil, split
1/2 lemon, juiced, split
sea salt
black pepper
paprika

Green goddess sauce

Quantity Item
2/3 cup Greek yogurt
1/2 lemon, juiced
1 Tbsp Dijon mustard
1/2 Tbsp honey
1/4 cup parsley
1 clove garlic
sea salt
black pepper

Directions

  1. Preheat the oven to 220 C (425 F) and line a large baking sheet with parchment paper.
  2. Add the chickpeas, tomatoes, onion, and potatoes to the tray then toss with half of the lemon juice, olive oil, sea salt, black pepper, and paprika
    1. Add the sliced chicken to the tray, add the remaining half of the chicken ingredients, and toss all to combine
    2. Transfer to oven and roast for 25 min
    3. Gently toss everything then roast for another 20 - 25 min
  3. While the tray is baking in the oven, prepare the green goddess sauce by adding sauce ingredients to a blender and blending until smooth
  4. When chicken and veggies are done roasting, remove from oven, sprinkle with feta and serve with the sauce

References

  1. Original recipe: Gathered Nutrition
  2. The Green Goddess sauce can be kept in the fridge in an airtight container for up to 4 d