Greek Salad Chicken Traybake
with Olives, Lemon & Pita Croutons
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
We’re setting the scene for Greek salad with tomatoes, olives and lemon. But we have eyes on the chilly weather, so we’re warming it up by roasting veggies and ample herb-dusted chicken. It's all hands-off in the oven, down to the croutons.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Sweet pepper
- 140g Cherry tomatoes
- 1 Lemon
- 30g Olives
- 1 Pocketless pita
- 7g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Zester
2 Sheet pans
Total Fat
17 g
Saturated Fat
3 g
Sodium
640 mg
Total Carb
37 g
Sugars
8 g
Protein
44 g
Fibre
6 g
Preparation
Start the traybake
- Preheat the oven to 450°F.
- Pat the chicken dry and drizzle with oil; season with ½ the spices and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 14 to 16 min., until partially cooked.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
- Halve the tomatoes.
- Zest and quarter the lemon.
- In a medium bowl, combine the sweet pepper, tomatoes, olives, lemon zest, a drizzle of oil, the remaining spices and S&P.
Finish the traybake
- When the chicken is partially cooked, add the vegetables.
- Roast, 6 to 8 min., until the chicken* is cooked through and the vegetables are tender.
Make the croutons
- Meanwhile, tear the pita into bite-size pieces.
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Bake, 3 to 5 min., until beginning to brown.
Plate your dish
- Divide the traybake (slice the chicken beforehand if desired) between your plates.
- Top with the croutons.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
