You don’t have to reinvent the wheel every night at dinner time. Start with common and simple ingredients and just change up the flavors and you’ll get a new meal every time. I made this Greek inspired chicken and potato sheet pan dinner using the basic ingredients of chicken and potatoes and I flavored it with tomatoes, onions, lemons, and topped it with tzatziki sauce on a bed of arugula salad. Let me know what...
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Preheat oven to 425°F.
Spread potatoes and chicken evenly on a large baking sheet.
Top with tomatoes, onions, and lemons.
Roast for 20 to 25 minutes or until potatoes and chicken are golden brown.
In a bowl, layer a base of arugula, top with potato and chicken mixture, and drizzle with tzatziki sauce.
Enjoy!
You can add other vegetables like zucchini or bell peppers for extra flavor and nutrition.
Make sure to slice the onions and lemons thinly for even roasting.
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes. Just cut them into small pieces and adjust the roasting time if needed.
Can I substitute the chicken bites with another protein?
Yes, you can use grilled chicken breast, turkey, or even tofu for a vegetarian option.
What can I use instead of tzatziki sauce?
You can use hummus, Greek yogurt, or a simple olive oil and lemon dressing as alternatives.
Can I make this dish ahead of time?
Yes, you can roast the potatoes and chicken ahead of time and reheat them before serving. Assemble the salad fresh for best results.
What other greens can I use instead of arugula?
You can use spinach, mixed greens, or romaine lettuce as substitutes for arugula.
I'm a dietitian and busy mom of two make quick, easy and healthy recipes to get dinner on the table quickly using the cleanest convenience foods I can find from you everyday grocery stores to make cooking dinner approachable and fun!
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