- 1 pound baby potatoes, halved
- 1 bell pepper, sliced into thin strips
- 1-2 small zucchini, sliced into rounds or half rounds
- 1 small red onion, chopped
- 1 pound chicken breasts tenderloins
- ¼ cup full-fat plain Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- Chili flakes, to taste
- Salt and black pepper, to taste
- Fresh spinach leaves
- Cubed or crumbled feta cheese
- Grape tomatoes, halved
- Chopped cucumber
- Fresh pitas or naan, warmed
- Hummus
Preheat the oven to 425°F. Place a large cast iron skillet in the oven as it preheats.
Toss the potatoes, bell pepper, zucchini, and red onions with olive oil, salt, and pepper to coat.
Toss the chicken tenderloins with the yogurt, olive oil, garlic, paprika, oregano, curry powder, onion powder, and season with chili flakes, salt, and pepper.
Place the vegetables on one side of the hot cast iron skillet and the chicken on the other side. Roast it all for about 20 minutes. Remove the cast iron skillet and flip the chicken and vegetables and roast another 20 minutes until the chicken is cooked through and the vegetables are tender and a little golden. Remove from the oven.
To serve, pile the roasted vegetables on one side of a large serving bowl. Pile the spinach, feta cheese, tomatoes, and cucumber on the other side. Top with the warm chicken, pita or naan, and hummus. Enjoy!
- Yields: 3-4 servings
- Preparation Time: 50 minutes