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Sheet Pan Sun-Dried Tomato Chicken Bowls

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
Cook Time 30 minutes
Total Time 50 minutes
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.