Ingredients:
For the Chicken:
2 pounds boneless, skinless chicken breasts (I pounded to even thickness to prevent uneven cooking.)
1/4 cup non-fat Greek yogurt (I used Siggi's Non-Fat Plain Skyr.)
1 lemon, juiced
1/2 tablespoon olive oil
2.5 teaspoons each turmeric and garlic powder
2 teaspoons each ground cumin, paprika, kosher salt
1 teaspoon coriander
For the Sheet Pan:
2 small bell peppers, seeded and thinly sliced (I used red and yellow.)
1/2 large red onion, thinly sliced
1.5 cups cherry or grape tomatoes (I used grape), cut in half
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley OR 2 teaspoons dried (I subbed with one teaspoon Italian Seasoning.)
Directions:
1. Whisk together marinade ingredients in a large bowl (yogurt through coriander). Add chicken breasts and toss to coat well. Cover and marinade on the counter for at least an hour, or refrigerate and marinate longer (overnight is great)! Pull it out about an hour before cooking to allow it to get to room temperature. To prep dinner early, prep veggies from step two and refrigerate in sealed bag until ready to bake.
2. Preheat oven to 425 degrees. To a large sheet pan, add the sliced peppers, and onions, cherry/grape tomatoes. Drizzle the veggies with one tablespoon of olive oil and season with salt, pepper, and dried parsley (or Italian seasoning). Toss well, then spread in a single layer. Scoot and shift the veggies out of the way to make a few open spaces for the chicken breasts and nuzzle them on the sheet pzzan with the veggie mixture. (It's totally fine if some veggies are under the chicken.) Scrape any remaining marinade from the bowl and drizzle it onto the veggies for more flavor.
3. Roast chicken and veggies for 22 minutes or until veggies are tender and internal temp of chicken reaches 160 degrees. Turn on the broiler (I turned mine to medium broil) and finish for 2-3 minutes for a little more color on top. Chicken should reach 165 degrees.
4. Let the chicken rest on sheet pan for about 10 minutes. Transfer the breasts to a cutting board to thinly slice, then return them to the sheet pan. Toss the chicken and veggies together and top with fresh parsley if desired. Pile into pita bread (Stonefire garlic naan bread is TDF...and the mini slices are a perfect size!) and top with tzatziki, cucumber slices, chopped lettuce, hummus...any of your favorite Mediterranean toppings!
*Adapted from www.lillieeatsandtells.com