Sheet-Pan Spinach-Artichoke Vegan Chicken with Roasted Cherry Tomatoes & Onions
Enjoy this quick, flavorful vegan sheet-pan meal featuring plant-based chicken, creamy spinach-artichoke spread, and roasted cherry tomatoes and onions, all ready in under 20 minutes. Perfect for a healthy weeknight dinner packed with plant protein and vibrant veggies.
- 4 pieces plant-based chicken cutlets
- 2 cups baby spinach
- 3/4 cup artichoke hearts (canned, drained, chopped)
- 1/2 cup vegan cream cheese
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1 cup cherry tomatoes (halved)
- 1 medium red onion (thinly sliced)
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Advertisement
Instructions
Preheat oven to 450°F (230°C) and line a large sheet pan with parchment paper.
🌡️ 450°FIn a small bowl, mix vegan cream cheese, chopped artichoke hearts, baby spinach, nutritional yeast, garlic powder, lemon juice, and a pinch of salt and pepper.
⏱️ 2 minutesArrange the plant-based chicken cutlets on one side of the sheet pan. Spread the spinach-artichoke mixture evenly over each cutlet.
⏱️ 1 minuteOn the other side of the pan, toss cherry tomatoes and red onion with olive oil, remaining salt, and black pepper.
⏱️ 1 minuteRoast for 12 minutes, until the vegan chicken is heated through and veggies are roasted.
⏱️ 12 minutes 🌡️ 450°FServe immediately, garnished with extra fresh spinach or lemon wedges if desired.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
