Cooking

A Mediterranean Meal Tray From BlueStar

Chef Susan Mixes Her Mediterranean ingredients, placing them on the tray.

BlueStar Chef Susan has brought her culinary talents to the Abt showroom again! We loved last session’s collection of pork potstickers and yakisoba, but this week’s recipe is a quick, one-pan dish that’s easy to make for a weeknight dinner. This Mediterranean meal is a protein-packed power punch, and it tastes great too. Check out some of our tips below to see the best ways to make your own. And don’t forget to check out the YouTube video, too. There, you’ll see a guest appearance from our newest BlueStar product. That’s their Dual Fuel Range, now visible on the floor in our BlueStar kitchen.   

  • For an easier cleanup, coat your baking sheet in aluminum foil. a bit of water between the foil and your tray helps the foil to stick down better, too.
  • If you’re one of many people who doesn’t like cilantro, simply swap it out for another herb like parsley–or leave it out altogether. 
  • A dish like this is perfect for a Dual Fuel range, like the new BlueStar Dual Fuel models. With these ranges, you get the benefit of steady electric heat in the oven alongside beautiful gas burners above. You can come see it locally in the BlueStar kitchen at Abt. Not many other places will have a model on the floor near here. 

AuthorSean R.
Rating

A Tray of Mediterranean-spiced foods: chicken, garbanzo beans and feta.

Yields1 Serving

Mediterranean Spice Mix
 1 tbsp Garlic Powder
 1 tbsp Dried Basil
 1 tbsp Dried Greek Oregano or Regular Oregano
 ¾ tsp Fine Sea Salt
 ½ tbsp Dry Dill Weed
 ½ tbsp Dried Parsley
 ½ tbsp Onion Powder
 1 tsp Dried Rosemary, Minced
 1 tsp Coarse Black Pepper
 1 tsp Dried Thyme
 ½ tsp Dried Marjoram
 ½ tsp Ground Cinnamon
 1 tbsp Smoked Paprika
Other Ingredients
  cup Extra Virgin Olive Oil
  cup Finely Chopped Cilantro
 12 lbs Chicken Thighs, Boneless And Skinless
 2 15-oz Cans Of Garbanzo Beans
 ½ cup Pitted And Drained Kalamata Olives
 1 pt Cherry Tomatoes, Halved
 3 cups Cubed Sourdough Bread, Cut Into 1-Inch Cubes
 ½ cup Crumbled Feta Cheese
 Fresh Sliced Lemons For Serving

1

Preheat oven to 450 degrees F. Line a half-sheet tray with aluminum foil for easy cleanup.

2

Mix the Mediterranean spice ingredients together in a bowl. Whisk to combine.

3

Add the olive oil, chicken, garbanzo beans, olives, tomatoes, sourdough bread and 1/3 cup cilantro. Toss to coat.

4

Transfer to sheet tray and spread to single layer.

5

Bake in preheated oven until chicken is cooked through and the bread is crisp. 20-30 minutes. Remove from oven, sprinkle with feta and let sit for 5 minutes. Transfer to bowl, garnish with more cilantro, feta, and a lemon wedge if desired.

Cooking Method

Ingredients

Mediterranean Spice Mix
 1 tbsp Garlic Powder
 1 tbsp Dried Basil
 1 tbsp Dried Greek Oregano or Regular Oregano
 ¾ tsp Fine Sea Salt
 ½ tbsp Dry Dill Weed
 ½ tbsp Dried Parsley
 ½ tbsp Onion Powder
 1 tsp Dried Rosemary, Minced
 1 tsp Coarse Black Pepper
 1 tsp Dried Thyme
 ½ tsp Dried Marjoram
 ½ tsp Ground Cinnamon
 1 tbsp Smoked Paprika
Other Ingredients
  cup Extra Virgin Olive Oil
  cup Finely Chopped Cilantro
 12 lbs Chicken Thighs, Boneless And Skinless
 2 15-oz Cans Of Garbanzo Beans
 ½ cup Pitted And Drained Kalamata Olives
 1 pt Cherry Tomatoes, Halved
 3 cups Cubed Sourdough Bread, Cut Into 1-Inch Cubes
 ½ cup Crumbled Feta Cheese
 Fresh Sliced Lemons For Serving

Directions

1

Preheat oven to 450 degrees F. Line a half-sheet tray with aluminum foil for easy cleanup.

2

Mix the Mediterranean spice ingredients together in a bowl. Whisk to combine.

3

Add the olive oil, chicken, garbanzo beans, olives, tomatoes, sourdough bread and 1/3 cup cilantro. Toss to coat.

4

Transfer to sheet tray and spread to single layer.

5

Bake in preheated oven until chicken is cooked through and the bread is crisp. 20-30 minutes. Remove from oven, sprinkle with feta and let sit for 5 minutes. Transfer to bowl, garnish with more cilantro, feta, and a lemon wedge if desired.

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