Sheet Pan Sun-Dried Tomato Chicken Bowls

There’s something truly special about a dish that not only satiates your cravings but also brings the family together. The Sheet Pan Sun-Dried Tomato Chicken Bowls does just that! I remember the first time I made this dish; the aroma of the spices filled my kitchen as the chicken roasted perfectly alongside vibrant bell peppers. It was one of those evenings where everyone gathered around the table, laughter was abundant, and the meals were shared with love. The colors, the textures, and that delightful burst of flavor from the sun-dried tomatoes made it an instant favorite. This recipe not only shines as a healthy option but also makes for an easy weeknight dinner with minimal cleanup. Who doesn’t love a good sheet pan meal? I can’t wait for you to try it!

Ingredients to Make Sheet Pan Sun-Dried Tomato Chicken Bowls

The ingredients for the Sheet Pan Sun-Dried Tomato Chicken Bowls are not just mere components; they work together harmoniously to create a delightful meal. The combination of proteins and veggies ensures a balanced dish that’s full of flavor and nutrients. Key players like sun-dried tomatoes and balsamic vinegar add depth, while fresh herbs offer brightness.

• 6 boneless skinless chicken breasts or thighs: A lean protein that serves as the heart of this meal, ensuring you feel satisfied and energized.
• 1 tablespoon balsamic vinegar: Adds a sweet acidity that enhances the overall flavor profile of the dish.
• 1 tablespoon lemon juice: Brings brightness and cuts through the richness of the chicken and feta.
• 1 teaspoon smoked paprika: Infuses a subtle smokiness that elevates the taste of the chicken.
• 1 teaspoon dried oregano: Delivers a warm herbal note that pairs beautifully with the chicken.
• 4 cloves garlic, chopped: A must-have ingredient for a savory depth and aromatic kick.
• salt, pepper, and chili flakes: Essential seasonings to enhance and balance out the flavors.
• 2-3 bell peppers, sliced: Adds color, crunch, and sweetness to the dish.
• 3-4 cups cooked rice: A hearty base that will soak up all the delicious juices and flavors.
• mixed herbs, lettuce, and Tzatziki, for serving: Fresh elements that provide a refreshing contrast.
• 3/4 cup crumbled feta cheese: Adds a creamy, tangy element that complements the other flavors.
• 1 jar (8 ounce) oil-packed sun-dried tomatoes, chopped: Bursts with concentrated tomato flavor, making the dish irresistible.
• 3 tablespoons balsamic vinegar: For the vinaigrette, it ties all the elements together.
• 2 tablespoons lemon juice: Another layer of acidity to brighten the dressing.
• 2 teaspoons honey: Sweetens the vinaigrette and balances the tang of vinegar.
• 1 clove garlic, chopped: A fresh addition for more flavor.
• 1/2 cup mixed herbs: A blend of basil, dill, parsley that brings freshness and color to the dish.

How to Make Sheet Pan Sun-Dried Tomato Chicken Bowls

Creating the Sheet Pan Sun-Dried Tomato Chicken Bowls is as simple as it is rewarding. You’ll love how everything comes together on one sheet pan, allowing you to focus on enjoying your delicious meal. Follow these easy steps to make it yourself!

1. Preheat your oven to 425°F. This initial step is crucial as it sets the stage for the chicken to roast beautifully. You want a hot oven to get that perfect golden-brown exterior.
2. On a baking sheet, toss together the olive oil, chicken, lemon juice, balsamic vinegar, paprika, oregano, and garlic. Make sure each piece of chicken is well coated. Season generously with salt, pepper, and a pinch of chili flakes for a touch of heat. The oil will help the chicken crisp up in the oven.
3. Nestle the bell peppers around the chicken. This is where they get to soak in all the delicious flavors while cooking. Don’t forget to season them lightly with salt and pepper.
4. Bake for 25 to 30 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F. Keep an eye on the chicken – it should be juicy and tender while the edges develop a lovely crisp.
5. While the chicken and peppers are baking, make the vinaigrette. Remove the sun-dried tomatoes from the jar, chop them, and set aside. In a larger glass jar, add the olive oil from the tomatoes. Then, add the chopped tomatoes, the remaining balsamic vinegar, lemon juice, honey, and another clove of finely chopped garlic. Season with salt and pepper, and give it a good shake to combine everything.
6. In a salad bowl, combine the lettuce and mixed herbs. Drizzle a few tablespoons of the vinaigrette over the greens and toss. This adds a refreshing crunch to balance the richness of the chicken.
7. Once the chicken is done baking, remove it from the oven. Spoon over the vinaigrette you’ve prepared. The hot chicken will help release the flavors of the vinaigrette.
8. Serve the chicken over bowls of rice, topped with the dressed greens, feta cheese, and a generous dollop of Tzatziki. This combination of flavors and textures makes for a truly satisfying meal.
9. Don’t forget to pour any extra vinaigrette over the dish to enhance the flavors!

Substitutions and Tips

To make the most of your Sheet Pan Sun-Dried Tomato Chicken Bowls, consider the following helpful tips and substitutions:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the cooked chicken and vegetables for up to three months. Just ensure they’re fully cooled before placing them in a freezer-safe container.
• Pairing: Serve this dish with a simple side salad or some crusty bread for a complete meal.
• Spice it up: If you prefer more heat, add more chili flakes or even some chopped fresh chili peppers to the mix.
• Make it your own: Don’t hesitate to experiment with different herbs or seasonings to find your perfect flavor combination.

Accompaniments for Sheet Pan Sun-Dried Tomato Chicken Bowls

• Fresh Salad: A light green salad pairs wonderfully with the Sheet Pan Sun-Dried Tomato Chicken Bowls. Toss together mixed greens, cucumbers, and a light vinaigrette for a refreshing side.
• Garlic Bread: Serve with warm garlic bread to soak up the delicious juices from the chicken and veggies.
• Seasonal Vegetables: Roasted seasonal vegetables on the side can add color and nutrition to your meal. Think zucchini, asparagus, or even broccoli.
• Occasions: This dish is perfect for family dinners, meal prepping for the week, or even casual entertaining. It brings everyone together without much fuss!
• Storage Tips: If you have any leftovers, store them in the fridge and enjoy them the next day for lunch. The flavors continue to develop, making it even tastier!
• Seasonal Pairings: As summer approaches, consider pairing this dish with a chilled rosé or sparkling water infused with fresh herbs and citrus.

FAQ

Conclusion

The Sheet Pan Sun-Dried Tomato Chicken Bowls truly stands out as a delightful blend of savory flavors and wholesome ingredients. It’s an easy, satisfying meal that brings the family together and allows for customization to individual tastes. I encourage you to try this recipe tonight and experience the joy of a homemade dinner that everyone will love!

Sheet Pan Sun-Dried Tomato Chicken Bowls

The ultimate comfort food, Sheet Pan Sun-Dried Tomato Chicken Bowls are a perfect blend of juicy chicken, vibrant bell peppers, and creamy feta. This easy weeknight dinner comes together on one pan, making cleanup a breeze! Enjoy a flavorful meal that's wholesome and satisfying.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 6 pieces boneless skinless chicken breasts or thighs
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 4 cloves garlic, chopped
• to taste salt, pepper, and chili flakes
• 2-3 pieces bell peppers, sliced
• 3-4 cups cooked rice
• to serve mixed herbs, lettuce, and Tzatziki
• 3/4 cup crumbled feta cheese
• 1 jar (8 ounce) oil-packed sun-dried tomatoes, chopped
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 1 clove garlic, chopped
• 1/2 cup mixed herbs: basil, dill, parsley

Equipment

• Chef's Knife
• Oven
• Baking Sheet
• Mixing Bowl

Method

 

1. 1. Preheat your oven to 425°F. This initial step is crucial as it sets the stage for the chicken to roast beautifully. You want a hot oven to get that perfect golden-brown exterior.
2. 2. On a baking sheet, toss together the olive oil, chicken, lemon juice, balsamic vinegar, paprika, oregano, and garlic. Make sure each piece of chicken is well coated. Season generously with salt, pepper, and a pinch of chili flakes for a touch of heat. The oil will help the chicken crisp up in the oven.
3. 3. Nestle the bell peppers around the chicken. This is where they get to soak in all the delicious flavors while cooking. Don’t forget to season them lightly with salt and pepper.
4. 4. Bake for 25 to 30 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F. Keep an eye on the chicken – it should be juicy and tender while the edges develop a lovely crisp.
5. 5. While the chicken and peppers are baking, make the vinaigrette. Remove the sun-dried tomatoes from the jar, chop them, and set aside. In a larger glass jar, add the oil from the tomatoes. Then, add the chopped tomatoes, the remaining balsamic vinegar, lemon juice, honey, and another clove of finely chopped garlic. Season with salt and pepper, and give it a good shake to combine everything.
6. 6. In a salad bowl, combine the lettuce and mixed herbs. Drizzle a few tablespoons of the vinaigrette over the greens and toss. This adds a refreshing crunch to balance the richness of the chicken.
7. 7. Once the chicken is done baking, remove it from the oven. Spoon over the vinaigrette you’ve prepared. The hot chicken will help release the flavors of the vinaigrette.
8. 8. Serve the chicken over bowls of rice, topped with the dressed greens, feta cheese, and a generous dollop of Tzatziki. This combination of flavors and textures makes for a truly satisfying meal.
9. 9. Don’t forget to pour any extra vinaigrette over the dish to enhance the flavors!

Notes

Extra tips or suggestions here.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.