Greek Chicken Traybake Recipe
This Sheet Pan Greek Chicken recipe is one of my most popular recipes for over 3 years, and with good reason! It really couldn’t be any easier to make with less than 10 minutes of hands on prep. It’s a great all in one meal and is loaded with roasted veg.
Ingredients
1 small skinless chicken breast
¼ of a red onion (for step 2, substitute with a spring onion)
½ of a small courgette
½ of a small yellow pepper (for step 2, substitute with green pepper)
3 cherry tomatoes
4 black olives, sliced (for step 2, remove from recipe)
1 tsp oregano
1 tsp basil
Pinch of salt & pepper
1/2 tsp smoked paprika
1/2 clove garlic
Zero-calorie cooking spray
2 slices of lemon
Method:
- Pre-heat oven to 200 °C/180 °C fan/Gas mark 6
- First, prepare the vegetables. Slice the red onion and pepper into thin strips.
- Chop the courgette into small chunks, mince the garlic and quarter the tomatoes.
- Add the chicken breast to an oven dish.
- Layer the onion, pepper, courgette and tomatoes around the chicken breast and spread them out evenly.
- Sprinkle over the garlic, basil, salt, pepper, oregano, smoked paprika and olives.
- Add the slices of lemon onto the chicken breast.
- Spray with zero-calorie cooking spray.
- Cover the tray with foil and bake in the oven for 15 minutes.
- After 15 minutes, remove the foil and cook for a further 15 minutes uncovered.
- Check the chicken breasts are cooked through before serving.
Serves: 1
Cook time: 30 Minutes
Calories: 201 kcal per serving
Total Fat: 3.3 g