Directions (Continued)
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4Pour the marinade over the chicken and vegetables, tossing until everything is evenly coated. Spread the mixture in a single layer on the prepared sheet pan.
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5Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized.
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6While the chicken and veggies roast, prepare the whipped feta: In a food processor, combine the crumbled feta, Greek yogurt, remaining 1 tablespoon of olive oil, and lemon zest. Process until completely smooth and creamy, scraping down the sides as needed.
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7Once the sheet pan is out of the oven, divide the chicken and roasted vegetables among four serving bowls.
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8Dollop a generous spoonful of whipped feta into each bowl. Garnish with fresh chopped parsley and serve immediately with lemon wedges.
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9Enjoy your vibrant, healthy, and easy Mediterranean power bowl!
For an extra layer of flavor and a slightly smoky char, turn on your broiler for the last 2-3 minutes of cooking. Keep a close eye to prevent burning, as things can brown quickly under the broiler.
The marinade can be prepped up to 24 hours in advance. Store marinated chicken and vegetables in an airtight container in the refrigerator. The whipped feta can be made up to 3 days ahead and stored in the fridge, covered. Whisk briefly before serving if needed.
Feel free to swap chicken with firm white fish (like cod or halibut) or chickpeas for a vegetarian option. Add Kalamata olives or artichoke hearts to the sheet pan for more Mediterranean flair. If you don’t have Greek yogurt, a touch of cream cheese or even a splash of milk can help achieve a creamy whipped feta texture.
