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.
Ingredients
- 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
Instructions
- 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.
Notes
I hope you and your family love this recipe. Recipe and image courtesy of wellnourished.com.au