Italian chicken traybake
1
Points®
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. And with sunny tomatoes, peppers and olives, it’s great for this time of year.
Ingredients
Potatoes, Raw
3 portion(s), large, 3x200g potatoes, cut into wedges
Tomato
4 medium, halved
Fennel
1 individual, cut into wedges
Red pepper
1 medium, deseeded and cut into chunks
Yellow pepper
1 medium, deseeded and cut into chunks
Oregano, Dried
1 tablespoon(s), level
Lemon
1 medium, halved
Olives, in Brine
50 g, black, pitted
Chicken breast, skinless, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Pine nuts
1 tablespoon(s)
Basil, fresh
2 tablespoon(s), leaves torn
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6.
2
Bring a large lidded pan of water to a boil, add the potato wedges and simmer for 8 minutes. Drain, then return the wedges to the pan and set aside, covered, for 5 minutes to steam.
3
In a large roasting tin, combine the wedges, tomatoes, fennel, peppers, oregano, lemon and olives. Spread the mixture out into a single layer and top with the chicken breasts. Mist with cooking spray and season to taste, then roast for 40-45 minutes until the wedges are soft and the chicken is cooked through. Add the pine nuts in the final 10 minutes of cooking time.
4
Scatter over the basil and squeeze over the juice from the roasted lemon.
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