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Photo of Italian chicken traybake by WW

Italian chicken traybake

4
Points® value
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 traybake that you can throw together. And with sunny tomatoes, peppers and olives, it’s great for this time of year.

Ingredients

Potatoes, Raw

3 portion(s), large, 3x200g potatoes, cut into wedges

Tomato

4 medium, halved

Fennel

1 individual, cut into wedges

Red pepper

1 medium, deseeded and cut into chunks

Yellow pepper

1 medium, deseeded and cut into chunks

Oregano, Dried

1 tablespoon(s), level

Lemon

1 medium, halved

Olives, in Brine

50 g, black, pitted

Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Pine nuts

1 tablespoon(s)

Basil, fresh

2 tablespoon(s), leaves torn

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Bring a large lidded pan of water to a boil, add the potato wedges and simmer for 8 minutes. Drain, then return the wedges to the pan and set aside, covered, for 5 minutes to steam.
  3. In a large roasting tin, combine the wedges, tomatoes, fennel, peppers, oregano, lemon and olives. Spread the mixture out into a single layer and top with the chicken breasts. Mist with cooking spray and season to taste, then roast for 40-45 minutes until the wedges are soft and the chicken is cooked through. Add the pine nuts in the final 10 minutes of cooking time.
  4. Scatter over the basil and squeeze over the juice from the roasted lemon.

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