Canada / Canada's food guide
Za’atar chicken sheet pan dinner
This sheet pan dinner is a simple way to get dinner on the table quickly and reduce food waste by transforming wilting vegetables into a delicious meal. Experiment with different vegetables, protein foods, and seasonings!
Ingredients
- boneless skinless chicken breasts (about 450 g/1 lb)2
- olive oil, divided15 mL (1 tbsp)
- za'atar spice blend30 mL (2 tbsp)
- small new potatoes, halved18
- rapini, trimmed, or collard greens, trimmed and leaves thinly sliced (about 3 ½ L/14 cups)2 bunches
- 0% plain Greek yogurt375 mL (1 ½ cups)
- dried oregano10 mL (2 tsp)
- lemon juice (about 1 lemon)45 mL (3 tbsp)
- lemon zest (about 1 lemon)15 mL (1 tbsp)
- salt2 mL (½ tsp)
- ground black pepper2 mL (½ tsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Preheat the oven to 175 °C (350 °F). In a large bowl, place chicken pieces. Drizzle with 5 mL (1 tsp) of olive oil then sprinkle za'atar and lemon zest over chicken. Rub well to coat chicken in mixture.
On a large parchment paper lined baking sheet, arrange chicken pieces on one side.
In another bowl, add the halved potatoes and 5 mL (1 tsp) of olive oil. Toss well to coat potatoes and arrange on the other side of the sheet pan, with the flat side facing down. Season potatoes and chicken with 2 mL (½ tsp) salt and all of the pepper. Cook for 20 minutes then remove from heat.
In the same bowl, combine rapini or collards and remaining 5 mL (1 tsp) of olive oil to coat the greens. Place the greens on top of the chicken and potatoes on the sheet pan. Return to the oven, lower the temperature to 74 °C (165 °F) and bake for another 8 to 10 minutes or until greens are tender and chicken is cooked through. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
In a small bowl, combine yogurt and dried oregano and mix well. Sprinkle lemon juice over greens and serve on the side.
