3 Easy Mediterranean Sheet Pan Dinners | Healthy Weeknight Recipes
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Shawarma is a popular Middle Eastern dish that consists of meat that is marinated and cooked on a vertical rotisserie. This sheet pan version simplifies the cooking process while retaining the flavors.
Ingredients
- ●1.5 lbs boneless, skinless chicken thighs
- ●2 tbsp olive oil
- ●2 tsp ground cumin
- ●2 tsp ground coriander
- ●1 tsp ground paprika
- ●1 tsp ground turmeric
- ●1/2 tsp ground cinnamon
- ●1/2 tsp cayenne pepper
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 lemon, juiced
- ●1 red onion, sliced
- ●1 bell pepper, sliced
- ●1 zucchini, sliced
- ●1 cup plain yogurt
- ●2 cloves garlic, minced
- ●1 tbsp fresh dill, chopped
- ●1 tbsp fresh parsley, chopped
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice to create a marinade.
- 3Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to overnight in the fridge).
- 4On a large sheet pan, arrange the marinated chicken thighs, red onion, bell pepper, and zucchini in a single layer.
- 5Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 6While the chicken and vegetables are roasting, prepare the yogurt sauce by mixing the yogurt, minced garlic, dill, and parsley in a bowl. Season with salt to taste.
- 7Once the chicken is done, remove the sheet pan from the oven and let it rest for a few minutes.
- 8Serve the chicken and vegetables with a generous drizzle of yogurt sauce on top.
Equipment
large bowlsheet panmixing bowlmeasuring spoonsknifecutting board
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●4 salmon fillets (6 oz each)
- ●1 lb asparagus, trimmed
- ●2 tbsp olive oil
- ●1 lemon, sliced
- ●2 tbsp fresh dill, chopped
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2On a large sheet pan, arrange the salmon fillets in the center.
- 3Place the trimmed asparagus around the salmon on the sheet pan.
- 4Drizzle olive oil over the salmon and asparagus, ensuring everything is well coated.
- 5Sprinkle garlic powder, salt, and black pepper over the salmon and asparagus.
- 6Lay lemon slices on top of the salmon fillets and around the asparagus.
- 7Sprinkle fresh dill over the entire sheet pan.
- 8Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 9Remove from the oven and let it rest for a few minutes before serving.
Equipment
sheet panovenspatula
vegetariangluten-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 cup cherry tomatoes, halved
- ●1 red bell pepper, diced
- ●1 zucchini, diced
- ●1/2 red onion, sliced
- ●3 tbsp olive oil
- ●1 tsp dried oregano
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup feta cheese, crumbled
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the chickpeas, cherry tomatoes, red bell pepper, zucchini, and red onion.
- 3Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with oregano, garlic powder, salt, and black pepper. Toss to coat evenly.
- 4Spread the mixture in a single layer on a large sheet pan.
- 5Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- 6Remove the sheet pan from the oven and sprinkle the crumbled feta cheese over the top.
- 7Return to the oven and bake for an additional 5 minutes, until the feta is warmed and slightly melted.
- 8Remove from the oven and let cool for a few minutes.
- 9Garnish with fresh parsley before serving.
- 10Serve warm as a main dish or side.
Equipment
large bowlsheet panspatula
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