Greek-Style Chicken Tray Bake

This yummy tray bake combines tender chicken breast with a medley of fresh veggies and classic Greek herbs. This dish is a true feast for the senses. Enjoy for lunch or dinner, and be sure to save any leftovers! They make an incredible salad the next day.

Greek-Style Chicken Tray Bake

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Yield: 2

Author: Rachel Aust

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This yummy tray bake combines tender chicken breast with a medley of fresh veggies and classic Greek herbs. As “tray bake” implies, everything is cooked on one sheet tray. Since the recipe calls for chicken, baby potatoes, red bell pepper, zucchini, and red onion, which have different cook times, new additions are staggered, so everything is done at the same time. Once ready, a tangy Greek yogurt sauce with garlic, lemon, and herbs goes on top, then crumbled feta cheese and chopped fresh mint follow. This dish is a true feast for the senses. Enjoy for lunch or dinner, and be sure to save any leftovers! They make an incredible salad the next day.

Ingredients

Chicken

• 300 grams chicken breasts, boneless and skinless
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ¼ teaspoon dried dill
• ¼ teaspoon garlic powder
• ¼ teaspoon fine sea salt

Vegetables

• 300 grams baby potatoes, scrubbed and halved
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ¼ teaspoon dried dill
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 1 red bell pepper, cut into thick slices
• 1 medium zucchini, ends trimmed and cut into bite-sized chunks
• ½ red onion, cut into thick slices
• 150 grams cherry tomatoes
• 3 garlic cloves, minced
• 3 tablespoons crumbled feta cheese
• ¼ cup chopped fresh mint

Sauce

• 55 grams plain Greek yogurt, nonfat
• 2 teaspoons fresh lemon juice
• ½ teaspoon dried dill
• ¼ teaspoon dried oregano
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon black pepper
• 2 garlic cloves, crushed and minced
• Water, as needed

Instructions

1. Preheat the oven to 220 degrees Celsius and grab a nonstick sheet tray. Lightly brush the tray with some of the oil for the vegetables.
2. Pat the chicken dry and quarter each breast.
3. Whisk the oil and seasonings for the chicken in a bowl, add the breast quarters, and toss to coat. Set aside to give the flavors time to meld.
4. Add the potatoes to the sheet tray with a light drizzle of the 2 tablespoons of oil and place into the oven to roast for 10 minutes.
5. Whisk the remaining oil and the seasonings for the vegetables in a bowl. Add the bell pepper, zucchini, and onion, then toss to coat.
6. Remove the sheet tray from the oven and shake to loosen the potatoes, then pour the vegetables onto the tray and spread them out in an even layer.
7. Nestle the chicken among the vegetables.
8. Return to the oven for 20-25 minutes. Add the tomatoes and sprinkle the garlic over the chicken and vegetables after 10 minutes.
9. Meanwhile, whisk all the sauce ingredients except the water in a small bowl.
10. Add water as needed to achieve the desired consistency. Some like a thicker sauce, while others prefer a thinner sauce.
11. Remove the chicken and vegetables from the oven, sprinkle with feta, follow with mint, then plate. Finish each serving with sauce.

Nutrition Facts

Calories

618.48

Fat (grams)

31.69 g

Carbs (grams)

43.11 g

Fiber (grams)

7.71 g

Protein (grams)

43.61 g

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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