5.0 from 105 votes
Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas
Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 372 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 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)
Instructions
- Dry chickpeas well on a towel or with paper towels.
- Preheat the oven to 400F with a rack set in the lower third.
- On a sheet pan, combine 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 spread out 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 start to blister and the broccolini is browned, about 25 to 30 minutes.
- Squeeze the juice from the lemon half for over everything and top with lemon zest.
Cup of Yum
Nutrition Information
Serving
11/4 cups vegetables, 2 oz cheese
Calories
372kcal
(19%)
Carbohydrates
33g
(11%)
Protein
17.5g
(35%)
Fat
21.5g
(33%)
Saturated Fat
8.5g
(43%)
Cholesterol
40.5mg
(14%)
Sodium
1127.5mg
(47%)
Fiber
9g
(36%)
Sugar
13.5g
(27%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 372
% Daily Value*
| Serving | 11/4 cups vegetables, 2 oz cheese | |
| Calories | 372kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 17.5g | 35% |
| Fat | 21.5g | 33% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 40.5mg | 14% |
| Sodium | 1127.5mg | 47% |
| Fiber | 9g | 36% |
| Sugar | 13.5g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.