'Sheet pan meals' are the hottest topic on the recipe blogging scene and it's easy to understand the appeal.
What's not to love about a recipe that uses just one baking pan, can be cooked and ready to serve in under 30 minutes, and easily stretches to feed a crowd?
(The New York Times food writer called this sheet pan trend 'the poster child for hands-off cooking' which sums it up perfectly.)
With the Pesach pace picking up, no-fail recipes like these are a godsend, and this version is one of my favorites.
Adapt vegetables to your tastes, substitute chicken with tofu or soya strips for vegetarians, and see serving ideas in the notes.
Dare I say that sheet is right up your culinary street?
750 grams chicken fillets, cut in strips
1 red pepper, cut in strips (see notes)
1 yellow pepper, cut in strips (see notes)
1 orange pepper, cut in strips (see notes)
1 green pepper, cut in strips (see notes)
1 red onion, halved and sliced
Pita OR tortilla (see below)
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon salt
2 teaspoons crushed garlic
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon hot paprika or chili flakes
1: Combine vegetables and chicken strips in a large bowl, mix marinade ingredients together, and toss through.
2: Allow to marinate for a minimum of 20 minutes - more time is better - then spread out on a baking sheet and cook at 180 C for approximately 20 minutes till chicken is cooked through, and vegetables are beginning to lightly brown.
3: See notes for serving ideas and side dishes.
- Serve in warm, rolled up tortilla with guacamole, lettuce and salsa for a fajitas Mexican theme.
- Serve in pita with tahini and shredded cabbage for easy shawarma Middle Eastern style.
- Make a full meal of this and serve on top of couscous cooked with orange juice and tossed with cranberries and almonds for a Moroccan flavor.
COOK'S NOTES: Peppers may be substituted with cubed eggplant, halved cherry tomatoes, small sweet potato cubes, zucchini chunks etc. Recipe serves approximately 6.