Mediterranean Sheet Pan Dinner - Alberta Pulse Growers
This delicious recipe is designed to prep along with way while ingredients are in the oven baking! Another great collaboration with Erin @alittlesaltblog
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Stove
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Serving bowl
Ingredients
- 2 tsp (10 mL) dried oregano
- 2 tsp (10 mL) paprika
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) onion powder
- 4 6-inch pita pockets, cut into wedges
- 1 1/2 Tbsp (22 mL) canola oil, divided
- 2 red bell peppers
- 1 large red onion
- 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
- 4 boneless, skinless chicken breasts
- 1 large tomato
- 1 English cucumber
- 1 cup (250 mL) hummus, homemade or store-bought
- juice of a lemon
- 1/2 cup (125 mL) crumbled feta
- 1/2 cup (125 mL) fresh parsley, chopped
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