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Sheet pan tomato greek bowls

Sheet Pan Tomato Greek Bowls

  • Author: Jenni Varughese


Units Scale
  • 2 large boneless skinless chicken breast, cut into strips
  • 1 tbsp olive oil
  • 1 tbsp braggs soy aminos
  • 5 garlic clove, grated
  • 1 tbsp oregano
  • 2 tsp paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/3 cup diced onion
  • 1 cup diced cucumber
  • 1/2 cup diced red peppers
  • 1 cup diced tomato
  • 1 tbsp olive oil
  • 12 tsp red wine vinegar
  • 1/3 cup shaved parmesan
  • rice, cooked


1. Preheat oven to 425 degrees.

2. In a bowl, toss diced chicken breast with olive oil (1 tbsp), soy aminos, garlic, oregano, paprika, italian seasoning, salt and pepper. Place on a baking sheet and cook for 20 minutes, flipping half way.

3. While chicken is cooking, prepare your rice as per instructions.

4. For the salad: combine onion, tomato, cucumber, red pepper, olive oil, red wine vinegar, parmesan cheese and loads of salt and pepper.

4. Build your bowls – layer chicken on a bed of rice and top with the tomato salad. Add some fresh basil for extra flavour!


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