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.

4

5m

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

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%)

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.