Sheet Pan Mediterranean Chicken Bowls with Lemon Tahini
Mediterranean Chicken Bowls
Vibrant roasted chicken and veggies served over fluffy quinoa with a creamy tahini drizzle.
Teacher Appreciation Week is the perfect time to show the educators in our lives just how much we value their hard work. These Mediterranean Chicken Bowls are my favorite way to say 'thank you' because they're packed with fresh flavors, vibrant colors, and wholesome ingredients that provide lasting energy for a busy school day. It is the kind of meal that feels like a special treat without being too heavy, making it ideal for a celebratory staff lunch.
What makes this recipe a winner is the simple sheet pan method. You roast the marinated chicken, bell peppers, and red onions all together, letting the juices mingle to create an incredible depth of flavor. Topped with a zingy lemon-tahini sauce and served over a bed of protein-rich quinoa, it’s a meal that looks like it came from a gourmet cafe but is surprisingly simple to pull together in your own kitchen.
Nutrition (per serving)
Directions
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1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
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2
Place the cubed chicken, bell peppers, red onion, and zucchini onto the prepared sheet pan.
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3
Drizzle with 2 tablespoons of olive oil and sprinkle with the oregano, garlic powder, salt, and pepper. Toss everything directly on the pan until evenly coated.
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4
Spread the mixture into a single layer and roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
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5
While the sheet pan is roasting, cook the quinoa according to the package directions (usually 1 cup quinoa to 2 cups water).
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6
In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and the remaining tablespoon of olive oil. If the sauce is too thick, whisk in 1-2 tablespoons of warm water until it reaches a creamy, pourable consistency.
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7
To serve, divide the quinoa among four bowls, top with a generous portion of the roasted chicken and vegetables, and drizzle the lemon-tahini sauce over the top.
Ingredients
- Boneless skinless chicken breast, cubed:1.5 lb
- Red bell peppers, sliced into strips:2 pieces
- Red onion, cut into wedges:1 piece
- Zucchini, sliced into half-moons:1 piece
- Olive oil:3 tbsp
- Dried oregano:1 tsp
- Garlic powder:1 tsp
- Salt:1 tsp
- Black pepper:½ tsp
- Quinoa, rinsed:1 cup
- Tahini:¼ cup
- Lemon juice:2 tbsp
- Maple syrup:1 tsp
Tips & Notes
- You can prep the chicken and vegetables the night before and store them in an airtight container to save time.
- For extra freshness, top the bowls with a sprinkle of fresh parsley or a few crumbles of feta cheese before serving.
- This recipe travels exceptionally well in meal prep containers, making it perfect for delivering to a school staff room.
