Mediterranean Chicken Tray Bake
One of my favourite types of weeknight meals are those that take a few minutes to throw together and just cook themselves. This is one of these.
Ingredients
- 300 g chicken thighs
- 30 ml olive oil
- 2 garlic cloves – crushed
- 1 tbsp basil
- 1 tbsp parsley
- 1 tbsp oregano
- 1/2 eggplant – diced into 3cm cubes
- 1 zucchini – diced into 3cm cubes
- 1 red capsicum – roughly chopped
- 1/2 cup cherry tomatoes
- 1/2 red onion – sliced
- 1 tsp balsamic vinegar
- 40 g feta cheese – cubed
- 1/4 cup kalamata olives
- 1 lemon
Instructions
- Marinate the chicken in olive oil, herbs, garlic and lemon zest. This is best done the day before, or if you following our meal prep guide it can be done on the weekend for more flavour.
- Preheat oven to 200 degrees c
- On a baking tray or shallow roasting tin, place the eggplant, zuchinni, capsicum, onion and cherry tomatoes. Toss with olive oil, balsamic vinegar and season with salt and pepper.
- Place chicken on top of vegetables and bake for 25 minutes.
- After 25 minutes, add the olives and feta and cook for another 5-10 minutes.
- Remove tray from the oven, squeeze lemon juice over the top and scatter with fresh basil leaves.
Tips and Variations
Vegetarian – Swap the chicken for a tin of chickpeas. No need to marinate, just toss it all together before popping in the oven.
Fresh vs Dried Herbs – If you don’t have fresh herbs, then substitute with 1tsp each dried oregano, basil and parsley.
Super tasty served with a piece of crusty bread!
Nutrition
Calories: 373kcal | Carbohydrates: 20g | Protein: 35g | Fat: 18g
