The last few meal recipes I shared have been very Mediterranean inspired, clearly a sign of what I’ve been craving during this pregnancy! Light and flavorful meals packed with color and so yum. I’ve had a slight aversion to meat during this pregnancy so I’ve been gravitating towards vegetarian meals and this one is so delicious. I initially saw this NY Times recipe on Geri Hirsch’s instagram (she has a great step by step video of this recipe!) and when I made it had so many questions so thought I would share the details here for you to save!
NY Times Sheet Pan Baked Feta with Broccolini, Tomatoes and Lemon
- 1 bunch broccolini, trimmed
- 1 pack of cherry tomatoes, halved
- 1 red onion, sliced
- 1/2 lemon, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- salt and pepper
- 1 large block of feta cheese, cut into 1 inch slices
Preheat oven to 400 degrees. Toss all vegetables and seasonings together on a large baking sheet. Nestle 6-8 ounces of feta cheese amongst the veggies, cut into 1 inch blocks. Roast in the oven for 15-20 minutes. Layer over orzo pasta (that’s what we used!), whole grain rice, farro, quinoa – whatever you have on hand! Top with a drizzle of olive oil, fresh lemon juice and a pinch of salt. Enjoy!
This recipe is so simple and quick and delicious! Dave loved it too and I think my kids would have also enjoyed! Original recipe here.
If you’re looking for similar flavors try these recipes:
Grilled Greek Chicken with Lemon Feta and Orzo Summer Salad
Turkey + Feta Meatballs with Lemon Orzo
clearly feeling the lemon, feta, orzo vibes!
I’m going to highlight a few reader favorites (perfect for weeknight meals) in case you need some inspo!
Crockpot Chicken Teriyaki Recipe
Skinny Baked Crispy Chicken Tender Recipe
Perfect Weeknight Turkey Meatballs
…and check out all of my recipes here!