Spiced Sheet Pan Chicken Recipe With Vegetables & Halloumi Is Delicious & Nutritious by Jan Mostrom

Sheet-pan recipes are so easy to pop into the oven, and this one is no exception. I recently made this spiced sheet-pan chicken recipe with vegetables and halloumi while visiting my friend who doesn’t think cooking can be easy. This sheet-pan recipe convinced her not only can be simple, but really delicious and into the oven in no time!

This baked chicken recipe has vegetables and spices listed, but as usual, I encourage you to use what you have, what is available in your local area and what you like. You don’t need to worry about having one less or more vegetable or spice, just put it together and see what beautiful colors and flavors you create.

To make this healthy, high-protein and high-fiber chicken and vegetables dinner you will need the following ingredients from your fridge and pantry: boneless/skinless chicken breasts or thighs, potatoes, sweet bell peppers, zucchini, carrots, onion, halloumi cheese, feta (optional), olive oil, dried oregano, tomato paste or a fresh tomato, balsamic glaze or balsamic vinegar, ground cinnamon, coriander, salt and black pepper. Check out the health benefits of vegetables and the importance of protein in our diets.

Halloumi is a cheese that's made with goat or sheep's milk. Occasionally it will be made with cow's milk. Some people describe the texture of this cheese as "squeaky." Halloumi has a high melting point, which makes it perfect for pan-frying or grilling. Many vegetarians use the cheese as a meat substitute.

Serve this nutritious sheet-pan chicken and vegetables for dinner with your favorite side dishes. A fresh garden salad would be nice!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes 
Servings: 6

Ingredients 

Chicken and Vegetables

• 2 pounds boneless, skinless chicken thighs or breasts (I cut my breasts into smaller pieces but placed a few together so they didn’t dry out)
• 5 medium potatoes, cut into cubes, or 2 large sweet potatoes, peeled and cut in cubes
• 2 sweet bell peppers, diced
• 2 zucchini, sliced into 1/4-inch rounds
• 2 carrots, peeled and cut into larger sticks (I cut carrots in half and then cut each half into quarters for large sticks)
• 1 large onion, cut into chunks
• 7 ounces halloumi cheese, cubed
• 1/2 cup crumbled feta cheese (I didn't have feta, so didn't add it)
• olive oil
• 1 teaspoon dried oregano
• 1/2 cup water

Chicken Marinade

• 4 tablespoons tomato paste or 1 small tomato, cut into small pieces
• 1/2 cup balsamic glaze or good balsamic vinegar
• 1/4 cup olive oil
• 4 garlic cloves, grated
• 1 teaspoon salt (or to taste)
• freshly cracked black pepper, to taste, or 1/2 teaspoon ground pepper
• 1/2 teaspoon ground cinnamon
• 1/4 - 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander

Here's how to make it: 

1. Put the vegetables and potatoes into a large bowl. Add a good drizzle of olive oil, salt, pepper and oregano and toss to coat. (Use whatever vegetables you like!)
   
2. Spread the vegetables onto a parchment paper-lined baking sheet. Bake in a preheated 400-degree F oven for 30 minutes.
   
3. While the vegetables cook, make the marinade and coat the chicken. Let the chicken marinade until the 30 minutes are done.
   
4. When the 30 minutes is up, remove the pan from the oven and nestle the chicken pieces and halloumi into the vegetable mix.
   
5. Gently pour the 1/2 cup water around the edges of the pan under the parchment (not over the chicken) and return to the oven for 30 minutes, or until the chicken is done and vegetables are nice and soft. (Chicken is cooked through at 165 degrees F internal temperature on a food thermometer. If you are adding feta, sprinkle it over the vegetables five minutes before you remove it from the oven.)
   
6. Serve warm from the oven and enjoy! Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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