Moroccan Sheet Pan Chicken and Vegetables with Feta


With fall right around the corner and weekday schedules back in full swing, One Pot Meals are the name of the game. Last week, we shared our one pot recipe for Butternut Squash Parmesan Pasta. Today, we’re talking sheet pan meals.

Chicken sheet pan dinners are a quick and easy way to put a healthy meal on the table with the least amount of fuss. Try our One Pan Cheesy Chicken and Vegetables or Crispy Sheet Pan Chicken Tenders with Honey Mustard and Parmesan.

With this recipe, we’re giving the chicken sheet pan meal a Moroccan twist with a simple marinade of honey, cinnamon and cumin, roasted with beets, carrots, lemon slices and olives, and topped with a generous helping of tangy Wisconsin feta. Who knew restaurant-quality flavor could be this easy?

Find more One Pot Meals in the new Harvest issue of Grate. Pair. Share.

Moroccan Sheet Pan Chicken
Servings: 4

4 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon cinnamon
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound beets (3 to 4 medium), peeled and sliced 1/4 inch thick
12 ounces carrots (3 to 4 medium), peeled and sliced into 1/4-inch-thick strips
1 lemon, sliced into 1/4-inch-thick rounds
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 cup (6 ounces) Wisconsin feta cheese, crumbled
1/4 cup pitted Kalamata olives
2 tablespoons cilantro leaves, for garnish

Heat oven to 450°F.
In small bowl, combine olive oil, honey, cinnamon, cumin, salt and pepper. Whisk to combine.
Arrange beets, carrots and lemon slices on sheet pan. Nestle chicken breasts in between vegetables. Reserve 1 tablespoon olive oil mixture; pour remaining mixture over chicken and vegetables. Mix well to coat. Toss feta in remaining tablespoon of olive oil mixture. Mound feta mixture over chicken breasts.
Bake 20 minutes. Gently toss vegetables and add olives to pan. Return to oven; bake additional 10 to 15 minutes, until chicken breasts are cooked through. Garnish with cilantro and serve.