Balkan-Style Chicken & Veggie Traybake
with Ajvar Cream & Pita
Cooking time
15 minutes
Servings
2/4
Calories
390 /serving
There’s nothing easier to set the scene for a Balkan traybake than a generous blend of roasted red pepper sour cream. And there’s nothing better to finish plates of smoky chicken, yellow zucchini and sweet pepper than a squeeze of fresh lemon.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Sweet pepper
- 1 Yellow zucchini
- 30ml Ajvar (roasted red pepper spread)
- 1g Smoked paprika
- 43ml Sour cream
- 2 Pita
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
- 30ml Lemon juice
Contains: Milk • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
11 g
Saturated Fat
3 g
Sodium
440 mg
Total Carb
35 g
Sugars
11 g
Protein
39 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise (cut into sixths if large); halve crosswise.
- Halve, core and slice the sweet pepper lengthwise.
Roast the chicken & vegetables
- Pat the chicken dry; season with ½ the spices, ½ the smoked paprika, a drizzle of oil and S&P.
- On a lined sheet pan, toss the zucchini and sweet pepper with ½ the lemon juice, the remaining spices and smoked paprika, a drizzle of oil and S&P.
- Add the chicken* and roast, stirring the vegetables halfway, 10 to 12 min., until browned and tender.
Make the ajvar cream
- Meanwhile, in a small bowl, combine the sour cream, ajvar, remaining lemon juice and S&P.
Toast the pita
- Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and halve crosswise.
Plate your dish
- Divide the ajvar cream between your plates and spread out in a circular motion.
- Top with the chicken and vegetables.
- Serve the pita on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
