Like an Italian take on chicken and dumplings, this simple stew is prepared with rotisserie chicken and store-bought gnocchi for a speedy dinner that tastes fantastic.
Recipe tags: chicken base, easy difficulty, main, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 4 cloves | garlic |
| 2 tsp | ground cumin |
| 1 tsp | dried oregano |
| 1½ lbs | chicken tenders |
| 8 oz | Brussel sprouts, halved |
| 2 cups | grape tomatoes |
| ½ | lemon, thinly sliced |
| 1 | Greek-style pita (7 inches) |
| ⅓ cup | tzatziki sauce |
Directions
Preheat oven to 425°F.
In large bowl, whisk together oil, Roasted Chicken Base, garlic, cumin and oregano. Toss in chicken, Brussel sprouts and tomatoes. Arrange on baking sheet in single layer, nestling in the lemon slices.
Bake for 15 to 18 minutes. Turn on broiler and cook for 3 to 5 minutes or until chicken is golden and cooked through, Brussels sprouts are tender and tomatoes have started to blister.
Meanwhile, arrange pita on another baking sheet and bake (with chicken) for 4 to 5 minutes or until lightly golden and toasted. Chop toasted pita into 1-inch chunks.
To serve, sprinkle pita croutons over chicken sheet pan. Drizzle with tzatziki.
Tip: Alternatively, drizzle sheet pan salad with tahini sauce. Garnish with chopped mixed herbs like oregano, parley, or basil if desired.