You all loved my last super simple sheet pan recipe, so thought I would throw another one at you but, not going to lie, this is a step up in the time/effort. It is totally worth it though and 100% doable. I came up with this idea merging together a nacho sheet pan but Greek style.

The Greek flavors of garlic, olive oil, lemon, paprika, oregano and parsley pair wonderfully with the chicken, potato, and vegetables (red pepper, tomato, zucchini, and red onion). Then, at the end, I pop in some more flavor and texture and freshness with crunchy roasted chickpeas, cucumbers, fresh dill and feta. So yummy!

Kitchen Supplies Needed: large sheet pan, cutting board, spiralizer, butcher’s knife, knife to half the uncooked chicken, measuring utensils (even though I usually guesstimate, totally up to you), one plate for spiralized potato, one small bowl for tzatziki sauce, some forks and spoons. Colander and small sheet pan if roasting chick peas

Step 1

The first step to this deliciousness, is marinating the chicken. I use plain greek yogurt as a base and it leaves the chicken insanely moist. Add in the greek seasoning to the yogurt and plop in the chicken. I get my hands messy here and massage chicken with the yogurt marinade. You can marinate 15-30 minutes, a few hours or over night, whatever works best for you. I simply marinate the chicken while I cut up the other vegetables. So step 1: set oven to 350’ and marinate the chicken.

Step 2

I am all about saving time, so as mentioned before, while chicken is marinating, chop up the red onion, zucchini, and bell pepper. Place veggies + grape tomatoes on the sheet pan and season. By the time the seasoned vegetables are on the pan, place on the chicken on the final 3rd or 4th of the sheet pan. Cook for 30 minutes.

Step 3

While chicken and vegetables bake, spiralize the potato. I use the amazon choice one, pretty cheap and comes in handy for various recipes. If you do not have a spiralizer, you can do thinner sliced fries and add to the sheet pan earlier or bake on separate sheet pan (as recipe indicated) and add at the end. Season potato (curly) fries. You can also prepare the tzatziki (plain greek yogurt, lemon juice, garlic, & dill (so simple), and prepare the cucumber, dill and feta cheese.

Step 4

At 30 minutes, flip the chicken, add the fries on top of vegetables and mix to incorporate. Put back in oven for another 10 minutes. You can also broil the remaining 5 minutes for a little char.

Step 5

After cooking remove sheet pan, slice chicken and place it back on pan, top with nachos with cucumbers, roasted chicken peas (optional), fresh dill, feta cheese and tzatziki sauce.

As you see. there are additional moving parts other than the sheet pan but really, not too complicated, I promise as you layer and layer and layer :-) The parts include: A) Sheet pan B) Spiralized Potato C) tzatziki sauce & Greek Seasonings and D) The toppings (Roasted Chickpeas can be bought as well or add white beans at the end for a great vegetarian options) The roasted chickpeas and cucumbers gives this dish a great texture with some crunch in there as well.

Enjoy this Greek Style Curly Fry Nachos that is bursting with flavor, nutrients and texture.

dried chicken oeas.jpg — To Roast Chick Peas:

Drain & rinse 15oz can. Place rinsed chick peas on dry clean towel to dry. Pull towel over top & lightly move the chick peas back & forth. Season with tbsp of olive oil & tsp greek seasoning. Place on a small sheet pan. Roast 400’ 30 minutes or until crispy.

How to eat:

Put the entire warm sheet pan with extra toppings (maybe even some naan and spinach) on the table and let everyone grab what they would like. We also had this as a cold salad for leftovers and my husband actually preferred it this way. To each your own. ENJOY!!!