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Italian chicken tray bake

Italian chicken tray bake

2
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Easy
Nothing says ‘easy’ at the end of a busy day like a tray bake that you can throw together.

Ingredients

Potato(es)

600 g, cut into wedges

Cherry tomatoes

250 g, halved

Fennel

1 medium, cut into wedges

Red capsicum

2 medium, cut into thick strips

Dried oregano

1 tbs

Lemon(s)

1 medium, halved

Black olives, drained

50 g, pitted

Skinless chicken breast

600 g, (4 x 150g)

Pine nuts

1 tbs

Fresh basil

¼ cup(s), torn

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C.
  2. Cook potatoes in a large saucepan of boiling salted water for 8 minutes. Drain. Return to pan and set aside, covered, for 5 minutes to steam.
  3. Combine potatoes, tomatoes, fennel, capsicums, oregano, lemon and olives in a deep roasting pan. Spread evenly over base of pan and top with chicken breasts. Lightly spray with oil and season with salt and pepper. Bake for 20 minutes. Scatter over nuts and bake for a further 15 minutes or until wedges are tender and chicken is cooked through.
  4. To serve, sprinkle with basil and squeeze over juice from roasted lemon.

Notes

Make this meat free by swapping the chicken breasts for a drained 400g can chickpeas, then place 180g sliced haloumi (contains dairy) over the baked vegetables before sprinkling with pine nuts and baking for final the 15 minutes.Make this meat free by swapping the chicken breasts for a drained 400g can chickpeas, then place 180g sliced haloumi (contains dairy) over the baked vegetables before sprinkling with pine nuts and baking for final the 15 minutes.

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