Sheet Pan Spiced Chicken Cutlets

🥘 Ingredients

• Shawarma Spice Blend
  1 unit
• Turkish Spice Blend
  1 unit
• chicken cutlets
  10 oz
• cooking oil
  2 tbsp
• feta cheese
  3 oz
• garlic
  2 cloves
• lemon
  1 unit
• potatoes
  12 oz
• red onion
  1 unit
• sour cream
  2 tbsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• large bowl
• medium bowl
• small bowl

1. 

   1

   potatoes feta cheese red onion sour cream zucchini lemon garlic Shawarma Spice Blend chicken cutlets Turkish Spice Blend cooking oil

   potatoes: 12 oz, feta cheese: 3 oz, red onion: 1 unit, sour cream: 2 tbsp, zucchini: 2 unit, lemon: 1 unit, garlic: 2 cloves, Shawarma Spice Blend: 1 unit, chicken cutlets: 10 oz, Turkish Spice Blend: 1 unit, cooking oil: 2 tbsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Peel and mince garlic. Zest and quarter lemon. Trim and halve zucchini lengthwise, then thinly slice crosswise into half-moons. Halve, peel, and cut onion into ½-inch-thick wedges.
3. 

   3

   Toss potatoes on one side of a baking sheet with a drizzle of cooking oil, Turkish Spice Blend, and a big pinch of salt and pepper. Roast on top rack ⏱️ 10 minutes .
4. 

   4

   In a large bowl , combine garlic, Shawarma Spice Blend, a large drizzle of cooking oil, juice from half the lemon, salt, and pepper. Pat chicken cutlets dry with paper towels; add to bowl and turn to coat. Set aside to marinate.
5. 

   5

   In a medium bowl , toss zucchini and onion with a drizzle of cooking oil, salt, and pepper. Once potatoes have roasted, remove sheet from oven. Carefully add veggies and chicken to empty side. Return to top rack until potatoes and veggies are tender and chicken is cooked through ⏱️ 20 minutes .
6. 

   6

   Meanwhile, place feta cheese in a small bowl ; mash with a spoon. Stir in sour cream, lemon zest, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
7. 7

   Divide chicken, veggies, and potato wedges between plates. Serve with lemon feta crema for drizzling or dipping, and remaining lemon wedges on the side.