Greek Sheet Pan Chicken Souvlaki with Potatoes

Updated: Mar 29

If there is anything COVID-19 has allowed for - it is time in the kitchen to play and create some delicious recipes. This one was posted by a friend on FB and so I just had to try it out. Of course it has a few FEE tweaks but overall - huge success. Credit to www.halfbakedharvest.com for the recipe.


INGREDIENTS:


-4 tbsp extra virgin olive oil - cold pressed

-1 1/2 pounds boneless chicken breast. I like to cut them into larger strips. The potatoes cook first and I find if the chicken breast is too thick - the cook time causes the potatoes to be a bit crispier on the edges then I like.

-2 lemons

-2 tbsp balsamic vinegar

-1 tbsp chopped oregano OR 2 tsp dried

-1 tbsp paprika - such great health benefits here - don't be shy

-1/2 red onion chopped small

-5 cloves of garlic - don't be shy here either!!!! YUM

-1 pinch of sea salt and black cracked pepper

-1 pinch of red pepper flakes - touch larger of a pinch if you like a little more bang

-1 pound of mini potatoes - I also added yam here - yams are so good for you ✔ - actually better then the regular white potatoes.

-1 to 2 red bell peppers - depends on it you love them!

-1/2 cup oil packed sun-dried tomatoes. These really do just finish off the topping so do not be shy.

-1/3 cup kalamata olives - pitted. I love olives so I did add these but you could omit

-3 tbsp of roasted pine nuts (optional) I did not add these - not a huge fan

-8 ounces of cubed feta. YESSSSS. 😊 BUT I went with crumbled as I love the little flavour of feta in each bit. We actually do not eat dairy BUT the one dairy to do love is feta and so yup.... this was added and it again just finishes the topping

-1/2 cup plain greek yogurt. Again - not a dairy family and I didn't a fan of creamy sauces😆 so I left the yogurt out of the topping - another reason I went with crumbled feta instead.

MY ADDS:

-sliced mushrooms

-cherry tomatoes

-yams

-I think zucchini would be fabulous in this also but I didn't have any 😢


INSTRUCTIONS:

  1. Preheat oven to 425

  2. Use a rimmed baking sheet - I used a glass baking pan. Toss the potatoes, yams with 2 tbsps of the olive oil. Add the lemon halves from one full lemon cut in slices. Roast for 20 mins or till tender.

  3. While that is cooking - prepare your chicken. In a bowl - combine 2 tbsp of olive oil, the chicken, juice from the second lemon, balsamic vinegar, oregano, paprika, onions, 4 cloves of garlic, salt, pepper, and red pepper flakes. Toss well to combine and let sit while the potatoes are cooking.

  4. Remove potatoes from the oven, and nestle the chicken around the potatoes. Arrange the bell peppers, mushrooms, and cherry tomatoes around the chicken evenly. Drizzle 1 tbsp of olive oil over. Return the pan to the oven for another 20 - 25 minutes till the chicken is cooked through.

  5. Meanwhile.... put together the sun-dried tomatoes and their oil, feta, olives and if you are using pine nuts add them also. I didn't do the next step... in a separate bowl, combine the yogurt and garlic clove.

  6. To serve - I drizzled the feta, sun-dried tomatoes, and the olives over the entire dish and served it more as a casserole vs separated items on the plate. I love a great bowl of flavors. Trev had each part divided on his plate and I made my usual bowl of yummies 😜



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