Sheet Pan Sun-Dried Tomato Chicken Bowls

• servings: 6
• total time: 50 min

Ingredients

6 boneless skinless chicken breasts or thighs

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

1 teaspoon smoked paprika

1 teaspoon dried oregano

4 cloves garlic, chopped

salt, pepper, and chili flakes

2-3 bell peppers, sliced

3-4 cups cooked rice

mixed herbs, lettuce, and Tzatziki, for serving

3/4 cup crumbled feta cheese

SUN DRIED TOMOATO BALSAMIC VINAIGRETTE

1 jar (8 ounce) oil-packed sun-dried tomatoes, chopped

3 tablespoons balsamic vinegar

2 tablespoons lemon juice

2 teaspoons honey

1 clove garlic, chopped

1/2 cup mixed herbs: basil, dill, parsley

Directions

1. Preheat oven to 425°F.

2. On a baking sheet, toss together the olive oil, chicken, lemon juice, balsamic vinegar, paprika, oregano, and garlic. Season with salt, pepper, and chili flakes.

3. Nestle the bell peppers around the chicken and season with salt and pepper. Bake for 25-30 minutes, until the chicken is cooked through.

4. To make the vinaigrette, remove the tomatoes from the oil and chop. Add the oil to a larger glass jar. Add the tomatoes and all remaining ingredients - season with salt and pepper.

5. In a salad bowl, combine the lettuce and herbs. Drizzle a few tablespoons of dressing over the greens and toss.

6. Remove the chicken from the oven. Spoon over the vinaigrette. Serve the chicken over bowls of rice with the greens, feta, and Tzatziki. Serve with additional vinaigrette.

Notes

https://www.halfbakedharvest.com/sun-dried-tomato-chicken-bowls/