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Photo of Italian chicken tray bake by WW

Italian chicken tray bake

6
5
2
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Easy
Nothing says ‘easy’ at the end of a busy day like a traybake that you can throw together.

Ingredients

Potato

600 g, cut into wedges

Cherry tomato

250 g, halved

Fennel bulb(s)

1 medium, cut into wedges

Red capsicum

2 medium, cut into thick strips

Dried oregano

1 tbs

Lemon(s)

1 medium, halved

Black olives, drained

50 g, pitted

Skinless chicken breast

600 g, (4 x 150g)

Pine nuts

1 tbs

Fresh basil

¼ cup(s), torn

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C.
  2. Cook potatoes in a large saucepan of boiling salted water for 8 minutes. Drain. Return to pan and set aside, covered, for 5 minutes to steam.
  3. Combine wedges, tomatoes, fennel, capsicums, oregano, lemon and olives in a baking dish. Spread out into a single layer and top with chicken breasts. Lightly spray with oil and season with salt and pepper. Bake for 40-45 minutes or until wedges are tender and chicken is cooked through. Add nuts for last 10 minutes of cooking time.
  4. Scatter over basil and squeeze over juice from roasted lemon. Serve.

Notes

Make this meat-free by swapping the chicken breasts for chunks of butternut pumpkin and cauliflower florets.

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