PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | SERVINGS: 4
This awesome one-pan meal is excellent to serve for everyone! A quick to prep, surely a no-fuss that is loaded with beautiful healthy ingredients from red and yellow peppers, cherry tomatoes, red onions, wedges of lemon, and loads of garlic and basil. If you are on the whole30, paleo, this is perfect!
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: Place the garlic, olive oil, vinegar, paprika, and oregano in a bowl and whisk to combine. Pour 1/3 of this over the veggies, season with salt and pepper, then toss to coat.
Step 4: On top of the veggies, add the pieces of chicken and brush with the sauce.
Step 5: Place inside the preheated oven and bake for about 25 minutes.
Step 6: Add in the feta after 25 minutes followed by the chopped basil and olives. Over the tray, pour the rest of the sauce. Bake for 5 to 10 minutes more until the chicken is no longer pink.
Step 7: Garnish with basil, 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: Place the garlic, olive oil, vinegar, paprika, and oregano in a bowl and whisk to combine. Pour 1/3 of this over the veggies, season with salt and pepper, then toss to coat.
Step 4: On top of the veggies, add the pieces of chicken and brush with the sauce.
Step 5: Place inside the preheated oven and bake for about 25 minutes.
Step 6: Add in the feta after 25 minutes followed by the chopped basil and olives. Over the tray, pour the rest of the sauce. Bake for 5 to 10 minutes more until the chicken is no longer pink.
Step 7: Garnish with basil, serve, and enjoy!
