Mediterranean Sheet Pan Chicken Sausage, Chickpeas, Zucchini
This Easy & Delicious Mediterranean Sheet Pan Chicken Dinner has hearty and satisfying chicken sausage, creamy and bright zucchini. and crispy nutty chickpeas. Everything is infused with Mediterranean flavors from the garlic, oregano, and olive oil. Serve over quinoa with a few dollops of seasoned Ricotta and you gotta one heck of a delicious dinner! #sheetpandinner #easydinner #healthydinner #familydinner #dinnerideas #onepandinners #30minutemeals #chickpeas #quinoa
Ingredients
Sheet Pan Ingredients
- 15 oz Chickpeas
- 1 Zucchini, large
- 4-5 links Pre-cooked Chicken Sausage, Italian
- 2 teaspoon Oregano, dried
- 2 teaspoon Salt
- 2 teaspoon Ground Black Pepper
- 2 teaspoon Garlic Powder
Other Ingredients
- 3 tablespoon Parmesan Cheese, grated
- 1 cup Quinoa, uncooked
- 2 cups Water or Chicken Broth (add 2 teaspoon Chicken base or bouillon cubes to water)
- 1 cup Ricotta Cheese, whole milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Oregano, dried
Instructions
Prep-Ahead
-
You can make the Quinoa up to 4 days in advance and store it in the fridge. Start by measuring out 1 cup of uncooked quinoa and rinsing it in a strainer with cool water in the sink. Then put the rinsed quinoa in a small-medium size pot with fitted lid. Add 2 cups of water and the chicken bouillon. Stir and bring to a simmer. Turn down to the lowest heat setting, cover and let cook for 20 minutes. At 20 minutes, turn off the heat, but leave the lid on until ready to serve.
-
Drain the chickpeas and rinse them under cold water. Store them in the fridge until ready to cook.
-
Slice the zucchini lengthwise in half and then cut ¼ inch slices.
-
Slice the sausage and store in fridge until ready to cook.
-
In a medium-size bowl, mix the Ricotta with ½ teaspoon Garlic Powder, ½ teaspoon Oregano, ½ teaspoon Salt, ½ teaspoon Black Pepper. Store in the fridge until ready to eat.
Cook
-
Preheat the oven to 400 F degrees
-
Add the Chickpeas to a Large Sheet Pan. Drizzle with olive oil and then sprinkle with salt, pepper, ½ teaspoon garlic powder, and 1 teaspoon dried oregano. Toss the chickpeas in the seasoning until dispersed evenly and then spread them out into a single layer on the pan. Roast the Chickpeas in the oven for 15 minutes.
-
After 15 minutes, push the chickpeas to the side of the pan and add the zucchini slices in the center and the sausage slices on the other side. Drizzle olive oil on the zucchini and sprinkle with salt, pepper, ½ teaspoon garlic powder, ½ teaspoon Oregano. Flip the zucchini over and do the same to the other side. Bake in the oven for another 15 minutes.
-
After 15 minutes, take the sheet pan out and add parmesan cheese on top of the zucchini. Place back in the oven for another 5 minutes either under the broiler or back on center rack to get golden brown.
-
While everything is roasting in the oven, warm up the Quinoa in the microwave for 1 minute. Or you can put it in a pot on the stove with a tbls of water. Cover and reheat on low heat for 5 minutes, stirring to ensure it doesn't burn.
-
To serve, plate a large scoop of Quinoa and top with some sausage, zucchini, and chickpeas. Sprinkle with parmesan cheese and add a dollop or two or three of the seasoned Ricotta. Enjoy!
Recipe Notes
Sausage: If you are using raw sausage links, you have a choice:
- cook the sausage links whole first - you can put them on the sheet pan first and roast in the oven for 20 minutes. Then slice and follow the recipe to add the chickpeas and Zucchini and bake another 20 min. Or...
- Remove the raw sausage from the casing and separate it into bite-size chunks. Then cook according to the recipe. 20 min should be enough at the 400F high heat to cook the raw sausage through.