This post may contain affiliate links. Read my disclosure policy.

For those who enjoy sheet pan dinners, you’ll love this vegetarian Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas loaded with flavor!

Sheet Pan Baked Feta with Broccolini

I really like adding feta cheese to non-traditional recipes, like I did on this sheet pan dinner! Feta cheese is a various cheese that may add daring flavor to any meal you’re making. This vegetarian sheet pan dish features Athenos chunk feta cheese with roasted broccolini, tomatoes, red onion, and chickpeas. For those who’re on the lookout for more fun ways to cook with feta, try these Chicken Thighs with Artichokes and Feta, Naked Greek Feta-Zucchini Turkey Burgers, and Spiralized Mediterranean Beet and Feta Skillet Bake.

I partnered with Athenos feta cheese to bring you this delicious meal using their feta chunk. I really like their feta chunk since it’s been authentically made the identical way for over 20 years. It’s crafted with fresh, easy ingredients and has the right creamy and tangy taste. Their feta is accessible at most supermarkets, but you possibly can seek for it using their product locator on athenos.com.

Methods to Make Sheet Pan Feta

I really like sheet pan meals because they’re really easy! This one-pan dinner will be thrown together in minutes and baked in half-hour.

1. Just toss the vegetables and chickpeas with olive oil and season them with salt and pepper on the sheet pan.
2. Nestle the feta slices in between the veggies and pop the pan within the oven.
3. Stir the veggies halfway through, after which finish the dish with fresh lemon juice and zest.

Does feta cheese melt within the oven?

Feta cheese won’t melt within the oven resulting from its high acid content, but it is going to soften.

Variations:

• Vegetables: Swap the broccolini for broccoli or zucchini. And be at liberty to make use of grape tomatoes as an alternative of cherry tomatoes.
• Protein: Add chicken tenders for more protein. Season them along with your favorite spices and nestle them into the sheet pan for a similar cook time.

More Sheet Pan Recipes You’ll Love:

Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas

9+

372 Cals
17.5 Protein
33 Carbs
21.5 Fats

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

• 1 15 ounce can chickpeas, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 2 bunches broccolini, ends trimmed (14 ounces)
• 1 pint heirloom cherry tomatoes, halved (about 2 cups)
• 1 small red onion, peeled, quartered and cut into wedges
• 1/2 teaspoon kosher salt and black pepper
• 1/2 lemon, zested
• 8 ounces Athenos Traditional Feta Cheese, cut into 8 slices
• crushed red pepper flakes, optional for topping

• Dry chickpeas well on a towel or with paper towels.

• Preheat the oven to 400F with a rack set within the lower third.

• On a sheet pan, mix the broccolini, chickpeas, tomatoes and red onion with the olive oil and toss.

• Season with 1/2 teaspoon salt and black pepper to taste, and unfolded on the sheet pan.

• Nestle the feta slices into the vegetables.

• Roast, stirring vegetables and chickpeas halfway but leaving the feta in place, until the tomatoes begin to blister and the broccolini is browned, about 25 to half-hour.

• Squeeze the juice from the lemon half for over every part and top with lemon zest.

Serving: 11/4 cups vegetables, 2 oz cheese, Calories: 372kcal, Carbohydrates: 33g, Protein: 17.5g, Fat: 21.5g, Saturated Fat: 8.5g, Cholesterol: 40.5mg, Sodium: 1127.5mg, Fiber: 9g, Sugar: 13.5g

Disclosure: This post is sponsored by Athenos. Thanks for supporting the brands that make health foods diets possible. All thoughts are my very own.