Greek Sheet Pan Vegetables with Plant Based Chicken

Dinner, Lunch, Main Dish

Greek Sheet Pan Vegetables with Plant Based Chicken is a hearty dinner made from roasted artichoke hearts, Kalamata olives, red and green peppers, onions, and delicious plant based chicken.

 


Greek Sheet Pan Vegetables and Plant Based Chik’n

Ingredients:
1 package of plant based chik’n strips
1 Red pepper, sliced
1 Green pepper, sliced
1 White onion, sliced
1 Pint of cherry tomatoes
1/2 Cup of artichoke hearts
1 lemon, optional
2 Cloves of garlic, minced
1/4 Cup of olive oil
1 1/2 Tablespoon of balsamic vinegar
1/2 Teaspoon of smoked paprika
2/3 Cup of kalamata olives
1/2 Cup of vegan feta cheese, sliced
1 Tablespoon of Italian seasoning
1/4 Teaspoon of Himalayan salt pepper
Garnish with fresh basil, chopped

Directions:
-Bake plant based strips according to directions on packaging then set aside.
-Preheat the oven to 400F degrees.
-On a large baking sheet with parchment paper, add the sliced peppers, white onion, artichoke hearts, cherry tomatoes and lemon wedges.
-In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, smoked paprika and Italian seasoning. Then pour 1/3 of the sauce over the vegetables and brush evenly then add a little Himalayan salt and pepper if desired. Bake in the oven about 25 minutes.
-After the vegetables bake for 25 minutes add in the olives, plant based chik’n strips and feta cheese and bake for another 5 minutes. Sprinkle with chopped basil and enjoy!

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