Mediterranean Sheet Pan Chicken & Sweet Potatoes with Hummus Drizzle

Mediterranean Sheet Pan Chicken & Sweet Potatoes with Hummus Drizzle ingredients

• 1.5 lbs Chicken breast
• 2 large Sweet potatoes
• 0.5 large Red onion
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 0.5 tsp Garlic powder
• 0.5 tsp Paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Commercial hummus
• 1 tbsp Lemon juice
• 2-3 tbsp Water
• 2 tbsp Fresh parsley
• 4 cups Spinach
• 0.5 Cucumber
• 1 medium Carrot
• 1 stalk Celery
• 2 tbsp Lemon vinaigrette

How to make Mediterranean Sheet Pan Chicken & Sweet Potatoes with Hummus Drizzle

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, which prevents sticking and makes washing up simpler.
2. In a large bowl, combine the 1.5 lbs cubed chicken breast, 2 large cubed sweet potatoes, and 1/2 large red onion cut into wedges.
3. Drizzle the mixture with 2 tbsp olive oil. Sprinkle with 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well with your hands or a spoon until everything is evenly coated.
4. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Overcrowding can steam the food instead of roasting, preventing a nice caramelization.
5. Roast for 20-25 minutes, flipping the chicken and vegetables halfway through. Cook until the sweet potatoes are tender and lightly caramelized, and the chicken is cooked through, reaching an internal temperature of 165°F (74°C) as verified with an instant-read thermometer.
6. While the sheet pan meal cooks, prepare the hummus drizzle: In a small bowl, whisk together 1/2 cup commercial hummus, 1 tbsp lemon juice, and 2-3 tbsp water until smooth and pourable. Adjust water to achieve your desired consistency for drizzling.
7. For the side salad, combine 4 cups mature spinach, 1/2 diced cucumber, 1 medium shredded carrot, and 1 thinly sliced celery stalk in a medium bowl. Toss with 2 tbsp lemon vinaigrette just before serving to keep the greens fresh and crisp.
8. Divide the roasted chicken and sweet potato mixture evenly among four plates. Drizzle generously with the prepared hummus sauce.
9. Serve immediately with the fresh spinach and veggie side salad. Garnish each plate with optional chopped fresh parsley for a burst of color and herbaceous flavor.

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