Sheet Pan Mediterranean Chicken and Veggies

therealfooddietitians.com

Amanda Davies Hansen

1½ lbs. boneless, skinless chicken thighs

16 ounces raw cauliflower florets (~1 small head)

2 small zucchini, sliced lengthwise then into ¼-inch thick ‘half moons’

1 medium red onion, thinly sliced

1 medium bell pepper, any color, thinly sliced

6 ounces grape tomatoes (~1 cup)

3 cloves garlic, minced

2 medium lemons, halved

2 teaspoons dried oregano

1 teaspoons dried basil

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon fine salt

¼ teaspoon black pepper

2 tablespoons olive oil or avocado oil, divided

¼ cup kalamata olives, pitted and halved lengthwise

2 ounces feta cheese, crumbled

5 ounces fresh spinach and/or arugula for serving

Chopped fresh parsley for serving, optional

subheading: Tahini-Lemon Sauce:

¼ cup tahini

¼ cup warm water

Juice of ½ medium lemon

Salt to taste

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