15-Minute Sheet Pan Golden Lemon Sumac Chicken and Halloumi
A vibrant, sheet-pan dinner featuring tender chicken and salty halloumi, roasted with lemon and aromatic sumac. This quick, healthy meal delivers Mediterranean flavors with minimal cleanup.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 lb chicken breast boneless, skinless, cut into 1-inch chunks
- 1 tbsp sumac ground
- 1 tsp dried oregano rubbed between fingers
- 1 tsp garlic powder
- 0.5 tsp salt kosher or sea salt
- 0.25 tsp black pepper freshly ground
- 8 oz halloumi cheese cut into 1-inch cubes
- 1 whole lemon sliced into thin rounds
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to maintain crispiness. Make-Ahead: You can chop the chicken and vegetables and mix the marinade the night before. Variations: Add cherry tomatoes or bell peppers to the pan for extra veggies. Serve with a side of couscous or a crisp green salad.