Mediterranean Chicken Bake
A super fast and easy to make, delicious and nutritious tray bake meal. Mid-week meals don't get a whole lot better.
- 500 g chicken thighs
- 2 red capsicum/s (large)
- 1 sweet potato/s (kumara)
- 1 red onion/s
- 2 tbsp olive oil – extra virgin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 lemon/s – zest
- Sea salt and freshly ground black pepper -to taste
Lemony Mayo
- 115 g whole egg mayonnaise (½ cup)
- 1 clove/s garlic -minced
- ½ lemon/s – juice
- 1 tsp honey
- Sea salt and freshly ground black pepper -to taste
Pre-heat the oven to 180℃/350℉ (fan-forced).
Finely slice the chicken, capsicums, sweet potato and red onion. Place on a large baking tray and drizzle over the olive oil. Add the oregano, smoked paprika, lemon zest, sea salt and pepper.
Toss together until the chicken and vegetables are evenly coated and arrange in a single layer on the tray.
Place the tray into the oven and bake for 20-25 mins until browned and the chicken is cooked through.
Now make the lemony mayo by mixing all of the ingredients together in a small bowl
Serve
For a light meal, serve in a lettuce cup, tortilla or wrap with the lemony mayo and leafy greens
Or tossed through mixed greens (dressed with olive oil and lemon juice) for a delicious salad. I also like to add in olives and cherry tomatoes.
For a bulked up meal, it's lovely over rice, quinoa or cous cous
Leftovers are fabulous in a wrap or as a salad for lunch.
Make – ahead
Re-heat in a low oven until just hot.
Store
Store in an airtight container in the fridge.
I hope you and your family love this recipe. Recipe and image courtesy of wellnourished.com.au