Greek Chicken Traybake

A one-dish wonder that is on regular rotation in this house. Simple to put together. Easy to double for leftovers throughout the week. And dirties only one pan!

Greek Chicken Traybake
Every Last Bite

1 red bell pepper, in 2" chunks
1 yellow bell pepper, in 2" chunks
1 red onion, in 8ths
2 c cherry tomatoes
1 lemon
2 chicken breasts, in strips
2 cloves garlic, crushed
1/4 c olive oil
1 1/2 T balsamic vinegar
1/2 tsp smoked paprika
1 tsp oregano, dried
1/4 tsp salt
1/2 tsp pepper
2 T basil, fresh
1/4 c feta cheese, crumbled

Preheat the oven to 400.

In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.

In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.

After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.

Comments

Chicken Traybake with Roasted Poblano and Tomato Salsa

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Crustless Couscous and Spinach Quiche

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