Mediterranean Sheet Pan Chicken

• servings: 6 servings
• active time: 30 minutes
• total time: 35 minutes

Ingredients

⅓ cup extra-virgin olive oil

5 medium garlic cloves (finely minced)

1 tablespoon smoked paprika

1 ½ teaspoon oregano

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon kosher salt

⅓ cup finely chopped cilantro

1 ½-2 pounds boneless, skinless chicken thighs

2 15-ounce cans garbanzo beans (chickpeas) (well drained)

½ cup Kalamata olives (drained)

1 pint cherry tomatoes (I like to use yellow and red)

3 cups cubed sourdough bread (cut into 1/2-1 inch cubes)

½ cup crumbled Feta cheese

cilantro leaves or chopped cilantro (for garnish)

1 medium size lemon (washed, halved and thinly sliced)

Directions

Preheat oven to 450°. Line a sheet pan with foil for easy cleanup.

Mix first 7 ingredients in medium bowl. Stir well to combine. Add chicken, garbanzo beans, olives, tomatoes, sourdough cubes and ⅓ cup cilantro. Toss to coat.

Transfer mixture to prepared pan and spread out to an even layer, exposing the chicken thighs. Sprinkle the thighs with freshly ground black pepper.

Bake in preheated oven until chicken is cooked through and bread is crisp about 20-30 minutes. Sprinkle with Feta and tent with foil for 5 minutes. Transfer chicken mixture to bowls. Sprinkle with remaining cilantro and more Feta if desired. Garnish lemon slices if desired. Serve and enjoy!

Nutrition

• Calories: 354 kcal
• Total Fat: 21 g
• Saturated Fat: 5 g
• Cholesterol: 118 mg
• Sodium: 885 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 26 g