Sheet Pan Mediterranean Spinach Salad with Lemon Yogurt Dressing
This mouthwatering sheet pan Mediterranean spinach salad with lemon yogurt dressing is naturally gluten free, and chock full of lemon, garlic, and oregano flavor.
Servings 4
Ingredients
- for the marinade
- 3 tablespoon olive oil
- 6 cloves garlic, minced
- 1 tablespoon oregano
- 1 teaspoon paprika
- 1 teaspoon parsley
- Juice from half a lemon
- Sea salt, to taste
- Black pepper, to taste
- for the chicken & cauliflower
- 1-1.25 lb boneless skinless chicken breast, cut into strips
- Half a medium head of cauliflower, cut into bite-sized florets
- for the chickpeas
- One can chickpeas (garbanzo beans), drained, rinsed, and patted dry on paper towels
- 2 teaspoon olive oil
- Sea salt, to taste
- Black pepper, to taste
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- for the lemony Greek yogurt dressing
- ½ cup plain Greek yogurt
- ¼ cup olive oil
- Juice of ¼ of a lemon
- 1 clove garlic, minced
- Sea salt, to taste
- Black pepper, to taste
- ½ teaspoon oregano
- for the salad
- 8 oz bag fresh spinach (or use the 5 oz clamshell baby spinach, depending on the "stuff" to salad ratio you want)
- 2 chopped Roma tomatoes
- 6 oz black or Kalamata olives, sliced
- One avocado, chopped (or a cucumber, or both -- I just didn't have any cucumber handy today!)
- Oregano, to taste
Instructions
- Spray a rimmed baking sheet with cooking spray and preheat oven to 425 degrees.
- Combine marinade ingredients in a large bowl. Spoon half of the marinade into a separate bowl, add chicken, and toss to coat, then set the chicken aside to continue marinating.
- Add the cauliflower florets to the bowl containing the rest of the marinade, and toss to coat.
- Spread cauliflower out in a single layer on the prepared sheet pan and roast at 425 degrees for 10 minutes.
- Meanwhile, drain and rinse the chickpeas and pat dry with paper towels, discarding any skins that slough off. Toss chickpeas with olive oil and spices in the same bowl you used for the cauliflower.
- After 10 minutes, remove the pan from the oven and stir the cauliflower, moving it to one half of the baking sheet. Add the chickpeas in a single layer to the same pan and continue roasting for another 15 minutes.
- After 15 minutes, remove the pan from the oven and stir both the chickpeas and the cauliflower, moving them aside to make room for the chicken but keeping them in a single layer.
- Add marinated chicken to the baking sheet and continue roasting at 425 degrees for another 10 minutes, or until chicken is cooked through.
- While chicken is cooking, mix together your Greek yogurt dressing (I just used my little food chopper), then taste the dressing and add a little more lemon juice, oregano, or other seasonings as desired. Also, chop the tomatoes and avocado (and/or cucumber) for the salad.
- When the chicken, cauliflower, and chickpeas are done, remove the sheet pan from the oven and let it rest for 5-10 minutes.
- Arrange the roasted chicken and vegetables on top of the fresh spinach, along with the tomatoes, olives, and avocado or cucumber, then sprinkle the entire salad with dried oregano.
- Serve your finished Mediterranean spinach salad with lemon yogurt dressing (see Note).
Notes
The dressing will start to separate fairly quickly, so just give it a good stir right before serving. Note that you do want it on the tart side to play off the seasonings on the roasted chicken, cauliflower, and chickpeas. You can either plate your four salad servings separately or make one big plate; I made mine separate so that low carb MashupDad could easily leave out the chickpeas.