Mediterranean Sheet Pan Chicken & Potato Bowls

These Greek-inspired Mediterranean Sheet Pan Chicken & Potato Bowls are perfect for busy weeknights when you need something that is minimal clean-up, quick, and flavorful. While the chicken and potatoes roast, you cook your rice and mix up a simple arugula salad. Then build your bowls, top with lots of feta, and enjoy! This lemon and feta chicken dish is sure to be a crowd-pleaser.

How To Make Mediterranean Sheet Pan Chicken & Potato Bowls

Here’s a video of how I made my Mediterranean Sheet Pan Chicken & Potato Bowls! For another delicious and easy weeknight meal, check out my Lemony One Pan Chicken and Orzo with Feta recipe.

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A post shared by Erin O'Brien (@erinnobrienn)

Serves: 4
Total Time: 35 minutes

Ingredients – Sheet Pan Chicken & Potatoes

• 1 ½ pounds Boneless, skinless chicken tenders, cut into 1-inch pieces 
• 1 pounds baby yellow potatoes, halved or quartered (depending on size) 
• 3 tablespoons extra-virgin olive oil 
• 2 teaspoons lemon zest (from one medium lemon)
• 2 tablespoons lemon juice (from one medium lemon)
• 2 teaspoons dried oregano 
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 2  teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

Ingredients – Build The Bowls

• 4 cups Baby Arugula
• 3 tablespoons extra-virgin olive oil 
• 2 tablespoons lemon juice (from one medium lemon)
• 1 garlic clove, grated or finely chopped 
• Kosher salt to taste 
• Freshly ground black pepper to taste 
• 3 cups cooked brown or white rice 
• Crumbled feta, for garnish  
• Lemon wedges, for serving

Step-By-Step Recipe Method For the Sheet Pan Chicken & Potatoes

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
2. In a large bowl, add the chicken, potatoes, olive oil, lemon zest, lemon juice, oregano, garlic powder, smoked paprika, coriander, salt and pepper. Using your hands or tongs, toss to combine until all pieces are evenly coated in the seasonings. Transfer the chicken and potato mixture, and any juices from the bottom of the bowl, to the lined sheet pan. Spread into an even layer, ensuring the potatoes are arranged cut side down for maximum crispiness. Transfer to the oven and bake on the middle rack until the chicken is cooked through (reaches an internal temperature of 165°F) and the potatoes are lightly golden brown, about 22 to 25 minutes.

Step-By-Step Recipe Method For The Bowls

1. Meanwhile, to a medium mixing bowl, add the olive oil, lemon juice, garlic, salt and pepper and whisk together until well combined and slightly thickened. Add the arugula and toss until thoroughly coated.
2. To serve, evenly distribute the rice into bowls and top with the dressed arugula. Once removed from the oven, immediately spoon the chicken and potatoes over top. Garnish with lots of feta and serve with lemon wedges.