Sheet Pan Lemon, Chicken & Feta Dinner
Recipes like this are in my Mindless to Mindful Course!
How many times a week do you make a Sheet Pan Dinner?
They bring the ease of summer cooking into the fall and winter months!
Sheet Pan Dinners can make
“eating season” feel easier, and satisfying.
I read somewhere that some people call the time between Thanksgiving and New Year’s Day EATING SEASON. I talk about this here!
Eating Season, or the Holiday Season can mess with your relationship to food. I was told that thinking about my relationship to food from September to the end of December was useless, by the way.
I asked this person if they thought our food relationship took a holiday …
Your food relationship is part of who you are.
It’s part of your food story.
You can understand that food story in any season, with any food.
Mindful eating involves being present with your food. What better way to be present with your food, than to make yourself, or your friends or family, a simple meal.
Even your holiday meals can be simple.
The only other thing you need to do is be present.
And maybe clean the bathroom.
Getting into the kitchen with easy and economical Sheet Pan Dinners like this lemon chicken, feta and artichoke one pan dish makes the cooking part of connecting to food and body easy …
The New York Times stated that Sheet Pan Dinners became popular in 2009, and the most popular time to make Sheet Pan Dinners is between Thanksgiving and Christmas. This makes sense!
The recipe is below, but you can also grab it from my Meal Garden space:
Ingredients:
1 tbsp Extra Virgin Olive Oil
1/2 lemon, juiced - add the zest if you want to make it MORE 🍋
1 tsp oregano, fresh (OR to taste, OR 1/2-1 tsp dried)
1 clove or more fresh crushed garlic
3 boneless or bone in chicken breasts, split lengthwise in half
2 cups baby spinach, washed
1 can (16 oz) diced tomatoes, canned, drained OR 2 cups diced fresh tomatoes
2 cups artichoke hearts, canned or frozen (don’t like? What about red peppers, or red onion?
1/4 cup feta cheese or more to taste
Instructions:
Cut chicken breasts in half, lengthwise.
Season chicken with olive oil, lemon juice, salt, pepper, and crushed garlic or garlic powder. If using dried oregano, add in here, Set aside in fridge for 30 minutes, up to one day.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Place the chicken breasts on the sheet. Add spinach, tomatoes (drained), and artichokes onto a baking pan. Add fresh oregano here, if using, Mix.
Bake in the oven for 12 minutes, or until chicken is done, sprinkling with feta at the last 2 mins.
Cooking & Serving Ideas:
Serve with rice, quinoa, or orzo. Different grains may change the glycemic index.
Hate tomatoes? Use any vegetables that you like: peppers, mushrooms, zucchini, kale, etc.
Dairy-free? Omit the feta or use a dairy free cheese. A dairy free cream cheese, dropped on top when you pull the pan out of the oven, can add some creamy deliciousness.