Chicken with Vegetables and Cheese Sheet Pan
Ingredients
8 boneless skinless chicken thighs (approx. 1 kg)
2 medium onions
1 large bell pepper (or 200g colored peppers - red, yellow, green)
1 tomato (about 200g; use cherry tomatoes out of season)
1/2 bunch parsley
50g pizza mozzarella
50g cheddar cheese
2 tablespoons oil
Seasoning
2 teaspoons dried oregano
2 teaspoons sweet paprika (or a mix of sweet and smoked paprika)
2 teaspoons granulated garlic
1 teaspoon chili flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Spicy Yogurt Sauce
75g Greek yogurt
35g mayonnaise
35g Sriracha
1 garlic clove
a little liquid from pickled jalapeno peppers
For Serving
6 Lebanese flatbreads (or other preferred wraps; note that piadinas are the most caloric)
avocado cubes
jalapeno
Servings: 6
Calories: 520 cal / serving
Protein: 46g / serving
How to prepare chicken with vegetables and cheese sheet pan
- Prepare the seasoning by mixing everything in a small cup.
- Cut the thighs into bite-sized pieces (at least 8 pieces per thigh). Add 1 tablespoon of oil and 4 teaspoons of the seasoning prepared in step 1, and mix well.
- Dice the onion and bell pepper (don't worry about making them very small). Add 1 tablespoon of oil and the remaining seasoning, and mix.
- Spread the vegetables in a baking pan of approximately 40 x 25 cm (can be a bit smaller, but not larger for this quantity). Bake at 200C for 15 minutes.
- Add the chicken pieces over the vegetables in an even layer, and bake again at 200C for another 30 minutes. You can use the browning function if you have one, or top and bottom heat.
- While the meat is cooking, chop the parsley and dice the tomato. Grate the mozzarella and cheddar, but keep them separate. If you have cheddar slices (burger type), just tear them into small pieces.
- When the meat is done and nicely browned, remove the pan from the oven. Add the tomato, parsley, and mozzarella, and mix well. Level the meat in the pan. Sprinkle grated cheddar (or pieces) all over the meat layer.
- Put the pan back in the oven on the grill setting (240-250C) and leave for 3-5 minutes, until the cheddar is melted and slightly browned in spots.
- For the sauce, mix well the yogurt, crushed garlic, mayonnaise, and Sriracha. To thin it out, add 2 tablespoons of cold water or liquid from pickled jalapenos.
* this will make more sauce than needed for 6 servings - Serving: place 3-4 tablespoons of chicken on one side of a flatbread. Drizzle just 1 teaspoon of spicy sauce over it. Add avocado cubes and jalapeno if desired. Roll the flatbread tightly. Serve warm.
- Leftover chicken in the pan can be reheated (a few minutes under the grill until the cheese bubbles) and is great for more wraps.
For a fit version, use low-fat mozzarella and cheddar
