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Mediterranean chicken tray bake

Mediterranean chicken tray bake

Total Time
45 min
15 min
30 min


Olive oil

1 tbs


2 clove(s), crushed

Smoked paprika

1 tsp

Chicken thigh, skinless, raw

450 g, fillets, (buy 4 x 125g), fat trimmed

Red capsicum

1 medium, coarsely chopped

Yellow capsicum

1 medium, coarsely chopped

Pimento-stuffed green olives, drained

12 individual

Wholegrain bread

2 slice(s), (2 x 35g), cut into 2cm pieces

Balsamic vinegar

1 tbs, (white balsamic)

Fresh flat-leaf parsley

¼ cup(s), chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a large shallow-sided baking tray with oil.
  2. Combine olive oil, garlic and paprika in a large bowl. Add chicken and capsicums and toss to coat. Spread chicken and capsicums evenly over prepared tray. Season with salt and pepper. Scatter olives over the top.
  3. Bake for 15 minutes. Remove from oven. Add bread pieces to tray. Toss to coat, then spread into an even layer. Bake for a further 10-15 minutes, until chicken is cooked through and bread is crisp and lightly browned.
  4. Drizzle with vinegar and sprinkle with parsley to serve.