Quick, Easy, Verstatile -- Sheet Pan Dinner with Za'atar

Quick, Easy, Verstatile -- Sheet Pan Dinner with Za'atar

So quick, so easy, so versatile and you probably have everything you need in your fridge!  Use any protein from chicken to a firm white fish, to chunks of beef, pork, or lamb will work!  Add a mix of veggies (cauliflower, broccoli, onions, squash, carrots, mushrooms, root vegetables, potatoes, corn on the cob or off) and you've got Sheet Pan Dinner with Za'atar!

My kids come to dinner on Sundays and I'm often working at a market all day and come home a bit spent, so I like something that's easy and quick and that everyone enjoys.  Voila!  Sheet Pan Dinner with Za'atar.  You can use anything!  The protein can be chicken, any white fish, chunks of lamb or beef, plus whatever vegetables you have, even potatoes (boil for 20 minutes before including on the sheet pan) or corn on the cob or not.  The recipe below uses chicken, onions, broccoli, cauliflower, and zucchini because that's what I had in my fridge, but change it up with carrots, root veggies, whatever.

Ingredients for the PAN:

Two whole chicken breasts sliced into 3/8" slices

6 cups vegetables cut into 1"-1 1/2" pieces

Spray oil (I use avocado

1 cup of broth (I use veggie broth, but chicken broth works perfectly)

1/2 cup ClaireMade Za'atar Blend

Ingredients for the SAUCE:

1/2 cup Tahini

1 cup Greek yogurt (or any tart plain yogurt)

1 cup fresh lemon juice

1 cup fresh parsley (chopped - it doesn't have to be chopped super-fine because the lemon juice breaks it down a little and blends it into the sauce)

Salt and pepper to taste

Preparation for the PAN:

  1. Set oven to 375 degrees
  2. Line a rimmed sheet pan with parchment paper
  3. Place chicken and veggies on pan so that they are packed fairly tightly in one layer
  4. Spray oil lightly on everything on pan
  5. Liberally sprinkle Za'atar on everything
  6. Place pan in oven and once on rack, pour broth on pan using a corner so you don't dislodge the Za'atar.  The broth will help the harder veggies cook (like cauliflower) and keep the meat moist
  7. Leave in the oven for 45 minutes and serve with sauce

Note:  To reheat, I wrap the veggies and meat in foil separately and reheat at 350 for about 20 minutes.

Preparation for sauce:

  1. Mix together the yogurt and tahini
  2. Add lemon juice and stir
  3. Blend in fresh parsley
  4. Add salt and pepper to taste

 

 

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