Greek Chicken Tray Bake with Veggies, Olives & Dairy-Free Feta


fresh ingredients


  • 12 oz
    chicken breast
  • 4 oz
    kalamata olives
  • 12 pc
    red bell pepper
  • 4 oz
  • 4 oz
    DF feta
  • 12 pc
    red onion
  • 1 oz
    house seasoning blend
  • 12 pc
  • 1 oz
    fresh parsley
  • 1 oz
    greek seasoning
  • 1 oz
    chopped garlic
  • 10 oz
  • 8 oz
    DF tzatziki sauce

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

2 oven trays

Parchment paper

Zester/box grater

Small bowl

cook along



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.

1Roast Potato

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.

2Roast Chicken & Potatoes

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.

3Prepare Veggies

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.

4Bake Veggies

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.

5Get Ready to Serve

Slice the chicken. Divide the chicken & vegetables among plates. Crumble over the DF feta & drizzle with DF tzatziki, topping with a sprinkle of parsley.