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Sheet Pan Greek Chicken + Dairy-Free Tzatziki Sauce

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Sheet Pan Greek Chicken with Dairy-Free Tzatziki Sauce

This sheet pan Greek chicken and dairy-free tzatziki sauce is the BEST and easiest meal you’ll make all week! It’s perfect for those nights when you want something delicious, but don’t really feel like cooking. Simply toss a few ingredients on a sheet pan and let your oven do all the work. But don’t forget the dairy-free tzatziki sauce – perfectly tangy and exploding with fresh herb flavor!

Sheet Pan Greek Chicken with Dairy-Free Tzatziki Sauce

This recipe is one of my boyfriend’s all-time favorite meals. He goes to TOWN on the dairy-free tzatziki sauce, like has to have at least a little bit of sauce with every bite. I love this recipe too, but I can’t decided which I love more – how easy it is to make or how freaking delicious it tastes when it’s done. We’ll call it a tie, both qualities are what make this sheet pan Greek chicken with a dairy-free tzatziki sauce incredible. I also made sure to use the best in-season spring vegetables in this recipe. Baby potatoes, artichoke hearts, and green beans create a well-balanced meal with the healthiest and freshest ingredients.

What You Need To Make Sheet Pan Greek Chicken + Dairy-Free Tzatziki Sauce

Lemon Juice and Zest – We love lemon around here, that’s no secret by now. I first tried this recipe using just lemon juice and it didn’t quite give me that kick of citrus I was looking for. That’s when I introduced lemon zest to the mix and WOW, it made all the difference!

Chicken Breasts – You can also use chicken thighs or legs in this recipe. Really whichever part of the chicken you like best, pick up 1 1/2 pounds of it and toss it on your sheet pan.

Artichoke Hearts – Canned, jarred, fresh or frozen artichoke hearts all work for this recipe. If using canned or jarred, make sure they’re packed in water, not oil. I love artichokes for their excellent source of fiber and vitamins. Since they’re a spring vegetable, I try to cook with them as much as I can this time of year!

Dairy-Free Unsweetened Plain Yogurt or Sour Cream – I’ve used both dairy-free yogurt and dairy-free sour cream in this tzatziki sauce recipe, and both worked perfectly. Whichever you choose, make sure it is totally unsweetened (no added sugar!) and plain.

Fresh Dill – Mmmmm one of my favorite fresh herbs! Dill has such a unique flavor and the scent alone is enough to remind me of warm weather. I just love it and use a generous amount in my tzatziki sauce. If you’re not a fan of dill, try using fresh mint instead or you can leave it out altogether. I also would not recommend swapping out dried dill for fresh dill in this recipe.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan/Vegetarian: Use a block of tofu instead of chicken. Cut the tofu into 1-inch cubes, and toss it in your recipe just as you would the chicken.
  • Make it Paleo: Swap the baby potatoes for 1/2 pound of white sweet potatoes. Cook everything the exact same and you’ll have a quick and easy paleo meal!
  • Add Dairy: Use 1 cup of plain, unsweetened greek yogurt instead of dairy-free yogurt. You can also add a little feta to your finished dish if you’d like.
Sheet Pan Greek Chicken + Dairy-Free Tzatziki Sauce
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Sheet Pan Greek Chicken + Dairy-Free Tzatziki Sauce

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: GreekDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This sheet pan Greek chicken and dairy-free tzatziki sauce is the BEST and easiest meal you’ll make all week! It’s perfect for those nights when you want something delicious, but don’t really feel like cooking. Simple toss a few ingredients on a sheet pan and let your oven do all the work. But don’t forget the dairy-free tzatziki sauce – perfectly tangy and exploding with fresh herb flavor!

Ingredients

  • For the chicken and vegetables:

  • 1/4 Cup Olive Oil

  • 2 Tablespoons Lemon Juice

  • 1 Teaspoon Lemon Zest

  • 5 Garlic Cloves, minced

  • 1 Tablespoon Dried Oregano

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1 1/2 Pounds Chicken Breast (see NOTES)

  • 1 Cup Artichoke Hearts, quartered

  • 1 Red Onion, chopped

  • 1/2 Pound Baby Potatoes, halved

  • 1 Cup Green Beans

  • For the dairy-free tzatziki sauce:

  • 1 Cup Dairy-Free Unsweetened Plain Yogurt or Sour Cream (see NOTES)

  • 1 Cup Cucumber, finely chopped (see NOTES)

  • 3 Tablespoons Fresh Dill, finely chopped

  • 2 Teaspoon Lemon Juice

  • 2 Garlic Cloves, minced

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

Directions

  • Preheat your oven to 400° Fahrenheit and line a large sheet pan with parchment paper. Place the chicken breasts, artichokes, onion, and baby potatoes on the tray.Sheet Pan Greek Chicken Process Photo 1
  • In a small bowl, mix together the olive oil, lemon juice, lemon zest, garlic, dried oregano, salt, and black pepper.Sheet Pan Greek Chicken Process Photo 2
  • Evenly drizzle olive oil mixture over the chicken and vegetables, toss to coat. Sheet Pan Greek Chicken Process Photo 3
  • Bake for 30 minutes, remove halfway, toss and add in the green beans then continue baking.Sheet Pan Greek Chicken Process Photo 4
  • While everything cooks, prepare your dairy-free tzatziki sauce by adding all ingredients to a small bowl and mixing together.Sheet Pan Greek Chicken Process Photo 5
  • When the chicken is cooked through, remove from the oven, let cool slightly and then top with dairy-free tzatziki sauce.Sheet Pan Greek Chicken Process Photo 6

Notes

  • Chicken Breast: You can use 1 1/2 pounds of chicken thighs or legs instead of breasts.
  • Unsweetened Plain Yogurt or Sour Cream: I love the Forager brand dairy-free unsweetened plain yogurt and Kite Hill brand dairy-free sour cream for this recipe.
  • Cucumber: Chop your cucumber into 1/4-inch cubes or smaller for the tzatziki sauce.

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30 Minutes or Less

Pasta Primavera (V/GF)

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Pasta Primavera

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Pasta Primavera

Nothing gets me excited for warmer weather quite like a big ole’ bowl of pasta primavera. What I love most about this dish, is it’s easy to customize with whatever fresh veggies you have on-hand! This recipe is perfectly seasoned with tons of bright lemon juice and a delicious combination of dried and fresh herbs. I really can’t get enough of this stuff in the spring and summer. My favorite thing to do is make a HUGE batch of pasta primavera and enjoy it allllll week long. It’s the perfect quick, easy and healthy lunch or dinner!

What You Need To Make Pasta Primavera

Gluten-Free Pasta – You can of course use whatever pasta you’d like in this recipe. I prefer either a penne or farfalle (bow-ties) in my pasta primavera, but really any shape will work. And for my gluten-free people, Jovial Brown Rice Pasta is, and always will be my number one – but go ahead use your favorite gluten-free pasta!

Dried Italian Herbs – Using dried Italian herbs in your pasta primavera will make your life so much easier. It’s the difference between having to purchase four or five separate bottles of dried herbs at the store, versus just buying one bottle with all four or five herbs mixed in it. Also, if you don’t have dried Italian herbs in your kitchen, do yourself a favor and get some – I cook with these herbs often.

Peas – Both fresh and frozen peas will work in this recipe. I used frozen because it’s easier, but if you can get your hands on fresh peas, go ahead and use those! Regardless of which type you’re using, just throw them straight into the recipe – no need to defrost frozen peas ahead of time.

Lemon Juice – I loooooove the taste of lemon in my pasta primavera. Though if lemon’s not your thing, you can cut the amount in this recipe in half. But if you’re like me, feel free to add an extra tablespoon or two of lemon juice to this recipe.

Fresh Parsley or Basil – I’ve made this recipe using both types of fresh herbs and they were equally as incredible. This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.

Adjust This Recipe To Your Dietary Needs

  • Make it Low-Carb: Use your favorite high-protein lentil or chickpea pasta in this recipe to make it higher in protein and lower in carbs.
  • Add Dairy: If you’re not dairy-free, sprinkle a little parmesan cheese on top of your finished dish.
  • Make it Paleo: Toss your cooked vegetables with some zucchini noodles for a paleo pasta primavera!
Pasta Primavera (V/GF)
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Pasta Primavera (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: Italian/AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

There’s no better way to welcome spring than with this fresh, bright, and flavorful pasta primavera recipe! This 20-minute meal is made with gluten-free pasta and vegan ingredients. It also includes plenty of options to customize it to your dietary needs. Make this pasta primavera when you’re craving something light and healthy, but also super satisfying.

Ingredients

  • 12 Ounces Gluten-Free Pasta, see NOTES

  • 2 Tablespoons Olive Oil

  • 1 Yellow Onion, chopped

  • 8 Ounces Asparagus, cut into 1 1/2-inch pieces

  • 1 Yellow Bell Pepper, cut into strips

  • 1 Red Bell Pepper, cut into strips

  • 1 Zucchini, chopped

  • 1 Yellow Squash, chopped

  • 1 Cup Peas

  • 3 Garlic Cloves, minced

  • 1 Tablespoon Dried Italian Herbs

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

  • 1 Cup Grape Tomatoes, halved

  • 2 Tablespoons Lemon Juice

  • 1/4 Cup Fresh Parsley or Basil, chopped

Directions

  • Cook pasta according to the package directions (don’t forget to salt your pasta water!).Pasta Primavera Process Photo 1
  • While the pasta cooks, heat the olive oil in a large pot or skillet. Add in the onion and cook until soft, about 5 minutes.Pasta Primavera Process Photo 2
  • Add in the asparagus, yellow bell pepper, and red bell pepper – cook for 2-3 more minutes.Pasta Primavera Process Photo 3
  • Add in the zucchini, squash, peas, garlic, Italian herb, salt, and pepper. Mix to combine and cook for 2-3 minutes.Pasta Primavera Process Photo 4
  • Turn off the heat, add in your cooked pasta, grape tomatoes, lemon juice, and parsley.Pasta Primavera Process Photo 5

Notes

  • Gluten-Free Pasta: I use and love Jovial Brown Rice Farfalle Pasta in this recipe, but any gluten-free pasta will work.
  • Feel free to add in or remove any vegetables you’d like. The point of this pasta is to be loaded with your favorite fresh vegetables. Have fun with this recipe and don’t be scared to make it your own!

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30 Minutes or Less

Roasted Garlic White Bean Dip (V/GF)

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Roasted Garlic White Bean Dip

This creamy roasted garlic white bean dip is loaded with flavor! In just a few simple steps, you’ll have a delicious dip. Serve this roasted garlic white bean dip with gluten-free pita bread or veggies for a light and healthy snack!

Roasted Garlic White Bean Dip 2

I honestly just really wanted an excuse to roast an entire head of garlic. Once I roasted it, I wasn’t totally sure what to do with it. So I thought …what do I need more of in my life? And the answer was SNACKS. High-protein snacks, to be specific. That’s where the white beans came in, and of course a few glugs of nutritious olive oil. Then, all this recipe needed was some extra flavor. I settled on lemon for a bit of acidity, and honestly I’m just really obsessed with lemon at the moment. I threw in some fresh rosemary and sage because, well, it couldn’t hurt! Finally, I blended her up until totally smooth and WOW it was delicious. I went straight into eating this roasted garlic white bean dip with a spoon, it was that good.

Though if you’re more into dipping, some crunchy carrots, sliced cucumbers, or even celery are the perfect nutritious pairing to this dip. I also recommend dolloping some on your salads or veggie bowls for an extra boost of protein and flavor!

What You Need To Make Roasted Garlic White Bean Dip

Garlic – Roasted garlic has such an incredible mellow, slightly sweet flavor. Do not try to use raw garlic in this recipe, it will totally overwhelm the taste of your dip. To roast your garlic – slice the top 1/4-inch off, drizzle it with olive oil, wrap it in foil, then roast in a 400° Fahrenheit oven for 30 minutes. Yes, this part of the recipe takes a while. I learned a ton of patience waiting for my garlic to roast. But if you want that truly incredible roasted garlic flavor, you’ll just have to wait!

Rosemary – The perfect herb to compliment the flavors of this dip. In combination with the lemon juice and roasted garlic, rosemary adds a hint of fresh flavor that is just delicious. When using fresh rosemary, you’ll want to remove the small rosemary leaves from its stem and then chop just the leaves. If you don’t have fresh rosemary, you can use 1/2 teaspoon of dried rosemary instead.

Lemon Juice – You can easily play around with the lemon juice in this recipe. Blend your roasted garlic white bean dip, give it a taste, then add as much lemon juice as your hearts desires. My heart desires an extra tablespoon (at least) of lemon juice in this recipe. Though I kept the amount in this recipe rather small, giving you room to customize this dip.

Roasted Garlic White Bean Dip
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Roasted Garlic White Bean Dip

0 from 0 votes
Recipe by Samantha Russo Course: AppetizersCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

This creamy roasted garlic white bean dip is loaded with flavor! In just a few simple steps, you’ll have a delicious dip. Serve this roasted garlic white bean dip with gluten-free pita bread or veggies for a light and healthy snack!

Ingredients

  • 1 Garlic Bulb

  • 16 Ounce Can Cannellini Beans, see Notes

  • 1 Teaspoon Fresh Rosemary, chopped

  • 1/2 Teaspoon Fresh Sage, chopped (optional)

  • 1 Tablespoon Lemon Juice, see Notes

  • 1/2 Teaspoon Lemon Zest

  • 1/4 Cup Olive Oil

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

Directions

  • Preheat your oven to 400° Fahrenheit. Peel and discard the outer layer of garlic bulb, leaving the skin around each clove intact.Roasted Garlic White Bean Dip Process Photo 1
  • Slice 1/4-inch to 1/2-inch off the top of the garlic bulb, place on a sheet of aluminum foil, then drizzle with 1 tablespoon of olive oil. Wrap the garlic in foil and bake for 30 minutes.Roasted Garlic White Bean Dip Process Photo 2
  • Drain and rinse the cannellini beans and add them to a food processor or blender with remaining ingredients. Squeeze the roasted garlic out of its skin and into the food processor. Pulse or blend until smooth.Roasted Garlic White Bean Dip Process Photo 3

Notes

  • Cannellini Beans: Be sure to drain and rinse your cannellini beans very well before using them in this recipe. If you want, you can substitute any other white bean you’d like for the cannellini beans.
  • Lemon Juice: Fresh is always best, but you can use bottled lemon juice if you can’t find fresh lemons.

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