Name: Mediterranean Sheet Pan Chicken & Chickpeas with Lemon-Tahini Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 large boneless skinless chicken breasts (about 500g total); 1 can (15 oz/425g) chickpeas, drained and rinsed; 2 medium zucchini, chopped into half-moons; 1 red onion, cut into wedges; 1 red bell pepper, cut into 1-inch pieces; 2 tbsp olive oil; 1 1/2 tsp smoked paprika; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 lemon, zested and juiced (separated); 2 tbsp tahini; 2 tbsp Greek yogurt; 2 tbsp water; 2 tbsp chopped fresh parsley (optional, for garnish)

Mediterranean Sheet Pan Chicken & Chickpeas with Lemon-Tahini Drizzle

miradugm

This vibrant sheet tray meal delivers both Mediterranean flair and powerhouse protein, perfect for a hot Ontario summer night. Roasted chicken breasts and chickpeas get a smoky, aromatic lift from paprika and cumin, while a rainbow of vegetables brings color and crunch. A cool lemon-tahini drizzle adds tang and creaminess, creating a beautifully balanced dish that’s as satisfying as it is simple. With 50g of protein per serving, this meal is ideal for fueling post-workout recovery or easy weeknight dinners. It’s a one-pan wonder that keeps cleanup—and the kitchen—cool.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet tray with parchment paper or foil.
Pat chicken breasts dry and cut each in half lengthwise to create 4 thin cutlets. Place on the tray.
In a large bowl, combine chickpeas, zucchini, red onion, and bell pepper. Toss with olive oil, smoked paprika, oregano, cumin, garlic powder, salt, and pepper. Spread vegetables and chickpeas evenly around chicken on the tray.
Zest half the lemon over the whole tray. Roast for 20-22 minutes, until chicken is cooked through (internal temp 165°F/74°C) and veggies are golden-tender.
While roasting, make the lemon-tahini drizzle: In a small bowl, whisk together tahini, Greek yogurt, juice of half the lemon, and 2 tbsp water until smooth. Add a little more water if needed for drizzling consistency.
Transfer roasted chicken and veggies to plates. Drizzle generously with lemon-tahini sauce. Sprinkle with fresh parsley and extra lemon zest, if desired. Serve with lemon wedges.