Mediterranean Sheet Pan
Mediterranean flavors are my absolute favorite - I could eat it every day and never get tired of it. That is why I love this sheet pan so much! It is easy, delicious and loaded with nutrients. I promise you this will be your new favorite weeknight dish.
Ingredients
- 3 red bell peppers, quartered, seeds removed
- 1-2 poblano peppers, halved, seeds removed
- ½ red onion, thinly sliced
- 1.5-2 lb chicken breast, sliced
- 3 tbsp olive oil, extra virgin
- 1 lb red potatoes, cut into 4ths
- 1 tsp cumin
- 2 tsp shawarma seasoning
- fresh basil, for garnish
- 1 tsp salt
Instructions
Roasted Potatoes
- Season with olive oil, salt and pepper. Place in air fryer and cook for 15 min at 375.
- When the 15 min is up, shake up the potatoes and put in for another 15 min at 400.
Chicken & Veggies
- Preheat oven to 425.
- Toss halved peppers in a bowl with 2 tablespoons of olive oil and 1 teaspoon sea salt. Add sliced chicken and red onion to a smaller bowl and toss with 1 tablespoon olive oil, salt, pepper, cumin, onion and garlic powder, and shawarma seasoning. Let marinate for a few minutes.
- Add peppers and onions to a sheet pan. Place chicken on another sheet pan. Cook for about 15-20 minutes. Removing onions & peppers once they soften.
- Remove and serve with fresh fresh basil, another sprinkle of sea salt, and the potatoes on the side.
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