Greek Chicken Tray Bake with Veggies, Olives & Feta
We love the vibrant flavours of Greece that come together with ease. Chicken is roasted to perfection with lemon, oregano, olives & – of course – feta cheese. This heart healthy option will be a hit in your home.
Nutrition | PER SERVING |
---|---|
Calories | 580 kcal |
Fat | 30.1 g |
Protein | 45.2 g |
Carbohydrate | 26.9 g |
Sodium | 890 mg |
fresh ingredients
IN THE KIT
-
12 ozchicken breast
-
4 ozkalamata olives
-
1⁄2 pcred bell pepper
-
4 ozzucchini
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4 ozfeta
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1⁄2 pcred onion
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1 ozhouse seasoning blend
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1⁄2 pclemon
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1 ozfresh parsley
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1 ozgreek seasoning
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1 ozchopped garlic
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10 ozpotato
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8 oztzatziki sauce
Not Included
Salt & pepper
Olive oil
Kitchen Items Needed
2 oven trays
Parchment paper
Zester/box grater
Small bowl
cook along
INSTRUCTIONS
Prep
Preheat oven to 400º F;
Line 2 trays with parchment paper;
Cut potato into small chunks;
Finely grate the zest of half the lemon, then juice into small bowl;
Remove leaves from stems & roughly chop parsley.
Put the potato on a lined tray, drizzle with 1 tsp olive oil, season with salt & pepper & toss coat. Set to one side of the baking sheet & cook for 5 mins.
Combine the garlic, lemon zest, ½ tsp dried greek seasoning & 1 tsp olive oil in a large bowl & season with salt & pepper. Add chicken & turn to coat. Add chicken to the tray with the potato & bake for 20 mins or until golden & cooked through.
While potato & chicken are baking, cut onion into wedges. Halve zucchini lengthwise & thickly slice. Cut bell pepper into chunks, discarding the seeds. Coarsely chop the olives.
Put onion, zucchini & bell pepper on the remaining lined tray, drizzle with olive oil & season with salt & pepper. Bake for 10-12 mins until the vegetables are golden & tender. Remove from the oven, add olives to the tray & toss to combine.
Slice the chicken. Divide the chicken & vegetables among plates. Crumble over the feta & drizzle with tzatziki, topping with a sprinkle of parsley.