PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | SERVINGS: 4
This gorgeous one-pan meal is here to please everyone. Whether you are into the whole Paleo/Whole30 or you simply love to eat, this Greek Chicken Traybake will leave you wanting for more.
INGREDIENTS
1 red pepper cut into 2” pieces
1 yellow pepper cut into 2” pieces
1 red onion cut into eighths
2 c. cherry tomatoes
1/2 c. artichoke hearts
1 lemon
2 large chicken breasts, cut in half or 4 chicken thighs
2 cloves garlic crushed
1/4 c. olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh basil
2/3 c. kalamata olives
1/4 c. chopped feta (omit for Paleo/Whole30)
How to make Greek Chicken Traybake
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F.
Step 2: Add the chopped peppers, red onion slices, artichoke hearts, lemon wedges, and tomatoes to a large baking sheet or roasting tray.
Step 3: Whisk the garlic, olive oil, vinegar, paprika, and oregano in a bowl. Over the veggies, pour 1/3 of the sauce, season with salt and pepper, then toss to coat.
Step 4: Over the veggies, place the pieces of chicken and brush with the sauce.
Step 5: Place inside the preheated oven and bake for about 25 minutes.
Step 6: Remove from the oven, add the feta, chopped basil, and olives to the tray, and pour over the rest of the sauce. Bake for 5 to 10 minutes more. Make sure that the chicken is no longer pink.
Step 7: Garnish with basic.
Step 8: Serve and enjoy!
NUTRITION FACTS:
Calories: 354kcal | Carbohydrates: 17g | Protein: 27g | Fat: 20g | Sodium: 884mg | Fiber: 5g | Sugar: 7g
Ingredients
- 1 red pepper cut into 2” pieces
- 1 yellow pepper cut into 2” pieces
- 1 red onion cut into eighths
- 2 c. cherry tomatoes
- 1/2 c. artichoke hearts
- 1 lemon
- 2 large chicken breasts, cut in half or 4 chicken thighs
- 2 cloves garlic crushed
- 1/4 c. olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped fresh basil
- 2/3 c. kalamata olives
- 1/4 c. chopped feta (omit for Paleo/Whole30)
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F.
Step 2: Add the chopped peppers, red onion slices, artichoke hearts, lemon wedges, and tomatoes to a large baking sheet or roasting tray.
Step 3: Whisk the garlic, olive oil, vinegar, paprika, and oregano in a bowl. Over the veggies, pour 1/3 of the sauce, season with salt and pepper, then toss to coat.
Step 4: Over the veggies, place the pieces of chicken and brush with the sauce.
Step 5: Place inside the preheated oven and bake for about 25 minutes.
Step 6: Remove from the oven, add the feta, chopped basil, and olives to the tray, and pour over the rest of the sauce. Bake for 5 to 10 minutes more. Make sure that the chicken is no longer pink.
Step 7: Garnish with basic.
Step 8: Serve and enjoy!
