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Mediterranean Sheet Pan Chicken and Potato Bowls

Mediterranean Sheet Pan Chicken and Potato Bowls: Easy & Delicious

Easy Mediterranean Sheet Pan Chicken and Potato Bowls blend tender chicken, crispy potatoes, and fresh arugula for a delicious, gluten-free meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Potatoes
  • 1 pound Chicken Tenders cut into 1-inch pieces
  • 1 pound Yukon Gold or Red Potatoes cut into chunks
  • 3 tablespoons Olive Oil California Olive Ranch recommended
  • 1 tablespoon Lemon Zest preferably fresh
  • 2 tablespoons Lemon Juice preferably fresh
  • 1 teaspoon McCormick Mediterranean Oregano high-quality
  • 1 teaspoon Garlic Powder or use fresh garlic
  • 1 teaspoon Paprika
  • 1 teaspoon Coriander
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1/2 teaspoon Red Pepper Flakes to taste
For the Toppings
  • 2 cups Arugula fresh
  • 2 cups Basmati Rice cooked
  • 1/2 cup Feta Cheese crumbled
  • Lemon Wedges for serving

Equipment

  • Sheet Pan
  • mixing bowl
  • Cooking pot

Method
 

Step-by-Step Instructions
  1. Cook the Basmati rice according to package instructions, about 15-20 minutes.
  2. Prepare main ingredients: cut chicken and potatoes, zest and juice the lemon, measure out spices.
  3. Preheat oven to 425°F and line a sheet pan with parchment paper.
  4. Combine chicken, potatoes, olive oil, lemon zest, lemon juice, and spices in a large bowl.
  5. Spread chicken and potatoes on the sheet pan, cut-side down, ensuring they're not overcrowded.
  6. Roast for 22-25 minutes, checking for doneness at 165°F internal temperature.
  7. Whisk together olive oil, lemon juice, minced garlic, salt, and pepper for the dressing.
  8. Toss arugula with the dressing just before serving.
  9. Serve rice topped with chicken, potatoes, dressed arugula, and feta cheese. Add lemon wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure even cooking by cutting ingredients uniformly and avoid overcrowding on the sheet pan.

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