Nutrition Information
Per Serve
Energy: 1692kJ/405 Cals (19%)
Protein: 34g (68%)
Fat: 21g (30%)
Sat fat: 6g (25%)
Carb: 11g (4%)
Sugar: 10g (11%)
Fibre: 6g (20%)
Sodium: 708mg (35%)
Greek-style chicken and veggie tray bake
For a fuss-free dinner, try this delicious Greek-style chicken tray bake. It’s loaded with flavour and colourful veggies.
Serves
4
Prep
5m
Cooking
25m
Ingredients
- 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
- 1 tbs lemon, herb & garlic seasoning
- 1 tbs olive oil
- 1 red onion, cut into wedges
- 1 red capsicum, seeded, coarsely chopped
- 1 yellow capsicum, seeded, coarsely chopped
- 1 large zucchini, thickly sliced
- 200g vine-ripened cherry tomatoes
- 1/2 cup (60g) green olives
- 1/2 cup (125ml) dry white wine or chicken stock
- 100g Coles Danish Fetta, crumbled
- Oregano sprigs, to serve
- Lemon wedges, to serve
Method
STEP 1
Preheat oven to 220°C. Combine the chicken, seasoning and oil in a large bowl.
STEP 2
Heat a large flameproof roasting pan over high heat. Add the chicken and cook for 2 mins each side or until golden brown. Remove from heat. Add the onion, combined capsicum, zucchini, tomatoes, olives and wine or stock to the pan. Season.
STEP 3
Bake for 20-25 mins or until chicken is cooked through and the vegetables are tender. Sprinkle with fetta and oregano. Serve with lemon wedges.
Dietary information
Egg-free
Gluten-free
Nut-free
Peanut-free
Soy-free
Wheat-free
No added sugar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
