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Greek Sheet Pan Chicken Bowls


  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 large bowls 1x
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Ingredients

Sheet Pan

3 pounds boneless, skinless chicken thighs

1/2 cup olive oil

1/2 tsp sea salt

1 tsp onion powder

2 tsp dried oregano

1 tsp dried thyme

1/2 cup cherry tomatoes

3/4 cup red grapes

1/2 cup kalamata olives, pitted

4oz feta cheese, crumbled

Bowls

4 cups cooked brown rice, farro or quinoa

1/2 cup plain hummus

4 pitas, quartered

lemon slices


Instructions

Sheet Pan

Preheat the oven to 400°F

Pat the chicken dry

Add the olive oil, salt, onion powder, oregano and thyme to a large bowl, whisk

Dip the chicken thighs in the olive oil mixture to coat and place spaced out on a large baking sheet

Add the tomatoes and red grapes to the remaining olive oil mixture and toss to coat

Spread the tomatoes and grapes around the chicken on the baking sheet

Add the olive to the baking sheet

Sprinkle the feta cheese evenly over the baking sheet

Place the baking sheet on the middle oven rack and bake for 25 minutes

Remove from the oven, let rest for about 10 minutes*

Bowls

Divide your chosen grain (rice, farro or quinoa) into 4 large bowls

Place 2-3 chicken thighs in each bowl over the grain

Top with the roasted tomatoes, red grapes, kalamata olives and feta cheese

Serve with a generous scoop of hummus and a few slices of pita

Garnish with lemon slices if desired

 

 


Notes

*The grapes and tomatoes give off a decent amount of water during the cooking process, this is normal and can be used to add flavor to your bowls.

  • Category: sheet pan dinner
  • Method: oven

Keywords: #sheetpandinners, #sheetpanmeals, #easydinnerideas, #greekchickenbowls