Greek salad is a lot of things. Crisp romaine, briny feta, bursting tomatoes and salty bites of olive with crunchy onion in a lemon-y dressing, for starters. Forget how you’re used to Greek salad and try moving it to the sheet pan with this easy chicken adaption that the whole family will love.
Prep: 25 min | Cooking: 20 min | Serves 4
1/4 cup (60 ml) olive oil
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) honey
1 tsp dried oregano
2 garlic cloves, finely chopped
1 1/2 lb (675g) boneless, skinless chicken breasts (about 3 breasts)
2 cups (280 g) cherry tomatoes
1/4 cup (50 g) pitted kalamata olives, cut into rounds
1 red onion, thinly sliced
7oz (200 g) crumbled feta cheese
1/4 cup (10 g) flat-leaf parsley
4 Lebanese cucumbers, cut into1/4-inch(6mm)rounds
2 romaine lettuce hearts, torn
For the dressing: In a large bowl, whisk together all of the ingredients. Season with salt and pepper.
For the salad: With the rack in the middle position, preheat the oven to 400°F(200°C). On a non-stick sheet pan, toss the chicken with 2tbsp(30ml) of the dressing. Bake for 15 minutes.Set the remaining dressing aside.
Remove the sheet pan from the oven. Arrange the tomatoes, olives and onion (see note) around the chicken. Bake for another 5 minutes or until the chicken is cooked through. Let cool for 5 minutes.
On a work surface, thinly slice the chicken and return to the sheet pan. Adjust the seasoning. Sprinkle with the cheese and parsley. Add the cucumbers and lettuce to the bowl of dressing. Mix well. Serve the salad in bowls. Top with the chicken mixture.
By adding the onion at this stage, it loses its strong raw onion taste while staying crisp. If desired, you can cook the onion longer by adding it at the same time as the chicken.
Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media.Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.