Greek Sheet Pan Nachos
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Recipe Intro From thefeedfeed
Make a super-tasty sheet pan nacho dinner! Drawing from classic Mediterranean staples, this recipe is a great way to use up tomatoes and cucumbers in the summer. If you're short on time, you can always use store bought hummus or tzatziki sauce as an easy topper.
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ingredients
- 1 (6-oz) chicken breast, butterflied*
- 5 tablespoons Extra Virgin Olive Oil
- 2 teaspoons dried oregano, divided
- Salt and pepper, to taste
- 6 pita rounds, sliced into triangular wedges
- 1 teaspoon dried parsley
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 large heirloom tomato, diced
- 1 medium cucumber, divided
- 1/2 cup black olives
- 1/2 cup packed fresh dill, chopped and divided
- 1/2 cup packed fresh mint, chopped and divided
- 2 teaspoons Red Wine Vinegar
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice, divided
- 3/4 cup Greek yogurt
- 2 garlic cloves, minced
- 1/2 cup crumbled feta, for garnish
Method
Step 1
Preheat oven to 375˚ and line a baking sheet with parchment paper.
Step 2
Toss chicken in 1 tbsp Pompeian Organic Extra Virgin Olive Oil, 1 tsp dried oregano, salt & pepper. Bake on prepared sheet pan until cooked through, about 25-30 minutes, flipping once. Once cooled, shred chicken.
Step 3
On a separate sheet pan, toss pita wedges into 1 tbsp Pompeian Organic Extra Virgin Olive Oil, remaining 1 tsp dried oregano, dried parsley, salt and pepper. Bake until browned and crispy, 10-12 minutes.
Step 4
Coarsely chop half of the cucumber. In a large bowl, toss together the chickpeas, tomatoes, chopped cucumbers, olives, ¼ cup fresh dill, ¼ cup fresh mint, Pompeian Organic Red Wine Vinegar, 1 tbsp Pompeian Organic Extra Virgin Olive Oil, salt and pepper. Set aside.
Step 5
In a small bowl, whisk tahini, 1 tbsp Pompeian EVOO, 1 tbsp lemon juice, salt and pepper. Thin out with water, if desired. Set aside.
Step 6
In a small bowl, whisk Greek yogurt, garlic cloves, 1 tbsp Pompeian Organic Extra Virgin Olive Oil, remaining 1 tbsp lemon juice, remaining ¼ cup fresh mint, remaining ¼ cup fresh dill, salt and pepper. Peel remaining half of cucumber and grate into yogurt mixture. Mix and set aside.
Step 7
Top pita chips with shredded chicken, chickpea mixture, tahini sauce, yogurt mixture, and feta. Serve immediately.
Step 8
* Note: To butterfly chicken breast, place the chicken on a cutting board and place your palm firmly on top. With a sharp knife in the other hand, carefully cut through the chicken breast horizontally until you are able to open the chicken breast like a book. Use a meat mallet to further flatten the chicken breast, if desired.