Greek sheet pan chicken

10.15.26

modified from https://www.themediterraneandish.com/greek-sheet-pan-chicken/

Sauce:

▢ 1/4 cup fresh lemon juice (Juice of 2 lemons)

▢ 1 teaspoon dried oregano

▢ 1 large garlic clove minced

▢ 3/4 teaspoon salt

▢ 3/4 teaspoon black pepper

▢ 1/2 cup avocado oil

Chicken and Veggies:

▢1 small red onion, halved and sliced into 1/2 -inch pieces

▢1 medium zucchini and 1 yellow squash, halved and sliced into 1/2-inch pieces

▢1 large bell pepper, cored and sliced into 1/2-inch thick slices (we used yellow, orange or red would be pretty)

▢ several grape tomatoes, halved

▢ 6 to 8 boneless skinless chicken thighs

▢ 4 ounces feta cheese, broken into chunks

▢ 1/4 cup chopped Italian parsley, for garnish

Combine sauce ingredients and whisk together. 

Toss veggies on sheet pan. Pour ¼ cup sauce over them, and toss to combine. 

Nestle chicken among veggies, touching the pan. Add chunks of feta. 

Bake at 425 about 35 min, until chicken is done. Broil for desired browning (optional.)

Served with pita wedges for soaking up the sauce, light lemon rice, and a side of oranges.

Light Lemon Rice

Combine in sauce pan:

1 TBPS avocado oil

2-4 TBSP finely chopped onion

1 large garlic clove, minced

Cook for about 5 minutes over medium heat to soften.

Add 1 cup long grain rice. Stir until coated in oil.

Add 1 ¾ cup chicken broth/water mixture (half and half, or either/or).

Bring to a boil and cook 15 min over low heat with a lid on.

Turn off heat and let stand 5 minutes.

Fluff and toss in juice of ½ lemon and 2 TBSP fresh chopped parsley.

Spaghetti Pie, Divine Breadsticks

Spaghetti Pie

To make this pie, you’ll need three mixtures layered and covered with cheese:

1. Cooked spaghetti (leftovers?) - combined with a little butter and parmesan cheese.

2. Cottage Cheese - combined with an egg and parsley

3. Meat sauce, heated and simmered down

Press spaghetti mixture into a pie plate. Top with cottage cheese mixture. Top with hot meat sauce. Sprinkle mozzarella and parmesan cheese on top. 

Bake until heated thru and bubbly (at the same time as breadsticks at 400° worked well in St George.) About 30 minutes.

Serve with Divine Breadsticks and a green salad.

Divine Breadsticks (modified from Mel’s kitchen cafe)

Combine in Bosch:

3 cups warm water

2 TBSP sugar

2 tsp salt

3 cups white wheat flour

2 TBSP gluten flour

2 TBSP instant yeast

Mix until moistened. Add bread flour (about 4 more cups) until dough just pulls from sides of Bosch. Mix 3 minutes. Dough should be soft but not too sticky.

Rise 15-20 min.

Preheat oven to 400°. Melt 2 TBSP butter on each of 2 sheet pans and spread the butter over the baking surface. 

Divide dough into 2 equal parts. Working with one half of the dough at a time, stretch and pat each half into a rectangle about 8x16 on a lightly greased counter. With a pizza cutter, slice dough into 12 even slices. Twist each slice as you put it on the buttered pan. They will be close together, but that helps them stay soft and pull apart beautifully!

Rise about 20 minutes.

Bake at 400 for about 15 minutes. I like to turn the broiler on at the end to get the tops browned. (Watch it!) Brush with melted butter and sprinkle breadsticks with garlic salt and Johnny’s Garlic Seasoning (or other seasoning as desired.)

This yields 24 breadsticks.

They freeze beautifully! Cool completely and freeze in batches that match the size you need for your next meal. What a welcome easy addition!