Sheet Pan Mediterranean Chicken Recipe Kit Recipe

Mediterranean cuisine · 176 calories

Sheet Pan Mediterranean Chicken Recipe Kit recipe

About this recipe

Enjoy the vibrant flavours of the Mediterranean with our Sheet Pan Mediterranean Chicken Kit. This easy-to-make recipe features tender chicken breasts marinated in a blend of oregano, smoked paprika, and cumin, roasted alongside colourful cherry tomatoes, bell peppers, and red onion. Topped with crumbled feta cheese and fresh parsley, it's a wholesome and delicious dinner option. Perfect for busy weeknights or casual gatherings, this dish is ready in under 30 minutes. Order your kit now on the AnyFeast website or app and bring the Mediterranean to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • - Biona Organic Whole Cherry Tomatoes
  • 50G Pepper Black Ground BWFO
  • 1 Kg Red Onion 1kg
  • 1 piece Yellow Bell Pepper
  • NaN Filippo Berio Classico Pure Olive Oil
  • 350G Daylesford Organic Chicken Breasts
  • 100G East End Cumin Whole Seeds
  • 750 G Top-Op Table Salt Drums
  • 100G Rajah Spices Ground Paprika Powder
  • 1 Lemon - 1 Each
  • 250G Garlic 250g

Instructions

  1. 1. Preheat the oven to 200°C (400°F) and lightly grease a large sheet pan with olive oil.
  2. 2. In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of ground paprika powder, 1/2 teaspoon of whole cumin seeds, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and a pinch of salt and pepper.
  3. 3. Place 2 boneless, skinless chicken breasts on the sheet pan and brush them evenly with the prepared spice mixture.
  4. 4. Arrange 1 cup of cherry tomatoes, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion around the chicken on the sheet pan.
  5. 5. Drizzle the vegetables with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
  6. 6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 75°C or 165°F) and the vegetables are tender.
  7. 7. Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
  8. 8. Sprinkle 1/4 cup of crumbled Italian mozzarella cheese and 2 tablespoons of chopped fresh parsley over the chicken and vegetables before serving.