Greek Chicken Tray Bake
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 2 tsp oregano
- 3 cloves of garlic, chopped
- ½ tsp salt
- 2 tsp honey
- 1 green pepper, chopped into chunks
- 1 red pepper, chopped into chunks
- 1 yellow pepper, chopped into chunks
- 200 g cherry tomatoes
- 1 red onion, chopped
- 500 g chicken breast
- 100 g black olives
- Lemon slices for garnish
- 50 g feta or haloumi, cubed
Method
- Preheat your oven to 180°C (or "hot enough to roast but not incinerate").
- Mix olive oil, balsamic, paprika, oregano, garlic, salt, and honey. Think of it as salad dressing, but for roasting.
- Chuck your peppers, tomatoes, and onions onto a tray. Drizzle over the marinade and roast for 10 minutes.
- Add the chicken. Give it all a little stir—like a Mediterranean spa day for your ingredients. Roast for another 10 minutes.
- Sprinkle on olives, cheese, and lemon slices. Back in the oven for the final act—another 10 minutes.
- Serve. Bask in the glory of your Greek masterpiece.