Diet
[x] Flexitarian + Omnivore
[x] Vegan: use tempeh instead of chicken
[x] Vegetarian: use tempeh instead of chicken
[x] Pescatarian: use tempeh instead of chicken
[x] Gluten free: use gluten free flatbread
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: wheat pitas, tomato, peppers
[x] Oxalate Avoidance
[O] Purine Avoidance: tomato
Chicken Pita Sheetpan
This is a quick chicken baked dinner with touches of Greek.
Veggies
- 1 pint halved cherry tomatoes
- 1 diced red or yellow bell pepper
- 1 sliced red onion
- 1 jar chopped artichoke hearts
- 1/2 C halved Kalamata olives
- 2 T capers
- 1 T olive oil
Spice Mixture
- 2 t crushed dried oregano
- 2 t crushed dried basil
- 2 t red pepper flakes
- 2 T Olive oil
- salt and lemon pepper to taste
Meat
- 1 full chicken breast (both halves)
- Serve
- 5 pitas (warmed )
Serving
- 10 T hummus
- 1 C chopped fresh cilantro and parsley for garnish
- First, set oven to 425F. Gather all the veggies and spices and wash/prep.
Veggies
Chop the tomatoes (see notes below for a quick cutting idea), red bell pepper, onion, artichoke hearts, and olives. Measure out the capers. Place all the veggies in a bowl.
Add olive oil, salt and pepper and mix well. Then spread the veggie mixture on a parchment lined baking dish.
Chop the greens (parsley or cilantro) and set aside.
Spice Mix for Chicken
Mix the spices in the now empty bowl (oregano, basil, salt, lemon pepper, pepper flakes) and add oil so it becomes an herbal paste.
Cut the chicken breasts into 4 parts, plus the d chicken tenders for five servings. Season the chicken breasts with salt and pepper, then using your hands rub the crushed herbs all over the meat.
Bake ~30 min. Check to make sure chicken is cooked through (internal 165F).
Remove baking sheet from oven and tent, letting the dish sit ~10 minutes.
Warm the pitas in a toaster
Serving
A warmed pita on the side with 2T of hummus, then a bed of the veggies topped with the chicken. Sprinkle some greens on top of the veggies.
This is a Greek-inspired sheet pan dish. Can vary by using chicken thighs instead of breast. I also used cherry tomatoes that had a variety of colors in them rather than all red.
Quick way to cut the tomatoes: Wash the fruit, and remove the green top. Get two small plates and place the tomatoes on one plate, cover with the other plate. Then holding the top plate in place, use a serrated bread knife and run the knife through the opening between the two plates. All the tomatoes will be sliced in half.