New!
Greek chicken & veggie traybake
Greek chicken & veggie traybake
485kcal Per person
32g Protein
39g Carbs
22g Fat
8g Fiber
Ingredients
- ¼ pound potato (114 g)
- 3 ounces chicken breast (84 g)
- ½ red onion
- 1 zucchini
- 1 clove garlic (5 g)
- 3 olives
- 5 cherry tomatoes
- 1 ounce feta cheese, crumbled (28 g)
- 1 tablespoon olive oil (15 ml)
- 1 squeeze lemon juice (5 ml)
- 1 teaspoon oregano, dried (2 g)
- 1 teaspoon thyme, dried (2 g)
Preparing this recipe
- Preheat the oven to 425°F (220°C).
- Peel the potatoes and cut them into large chunks. Add them to a pot of water, bring to a boil and cook until slightly tender, about 7 minutes. Drain.
- Cut the chicken breast into cubes. Slice the red onion into wedges and cut the zucchini into large chunks. Mince the garlic and slice the olives.
- Line a baking sheet with parchment paper. Spread the potatoes, chicken, red onion, zucchini and cherry tomatoes evenly on the baking sheet.
- In a small bowl, mix the oil, lemon juice, garlic, oregano, thyme, salt and pepper. Pour this mixture over the ingredients on the baking sheet and toss everything well to coat.
- Place the baking sheet in the oven and roast for 20 minutes, until everything is cooked through and golden brown.
- Transfer everything to a serving dish, crumble the feta over the top and sprinkle the olive slices over the dish.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. This dish is delicious when topped with some fresh dill.
2. You can also roast the feta along with the other ingredients. To do this, add the feta and olives to the baking sheet halfway through the cooking time and bake for an additional 10 minutes.
