Greek Salad Chicken Traybake
with Olives, Lemon & Pita Croutons
590 cals
20 mins
Description
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 an ample helping of herb-dusted chicken breasts. It's all hands-off in the oven, down to the croutons.
Contains:
Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
140g Cherry tomatoes
1 Lemon
1 Sweet pepper
30g Olives
2 Pita
7g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Nutrition
Total fat | 18g |
Saturated Fat | 3g |
Sodium | 780mg |
Total carbs | 58g |
Sugar | 8g |
Protein | 48g |
Fibres | 7g |
Recipe Instructions
Step 1: 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.
- Chicken thighs: same instruction as above.
Step 2: 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.
Step 3: 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.
- Chicken thighs: same instruction as above.
Step 4: 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.
Step 5: 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!
Step 6: Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.