Mediterranean chicken traybake
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
We love a throw-it-all-in-one-pan type of dinner, and this Mediterranean-inspired chicken dish is perfect. Ricotta makes a delicious creamy addition at the end
Ingredients
Lemon Juice, Fresh
25 ml
Lemon
1 zest(s) of 1
Garlic
2 clove(s)
Honey
1 tablespoon(s), level
Wholegrain Mustard
2 teaspoon(s), level
Fennel Seeds
1 teaspoon(s), level, roughly crushed
Chicken thigh, skinless, boneless, raw
8 individual, medium
Red pepper
1 medium, cut into thick strips
Yellow pepper
1 medium, cut into thick strips
Red onion
1 small, cut into 8 wedges
Cherry Tomatoes
150 g
Olives, in Brine
50 g
Ricotta Cheese
75 g
Salad leaves
1 portion(s)
Instructions
1
Put the chicken, peppers and onion in a large roasting tin. Pour over the marinade and season well. Toss to coat, then arrange the chicken on top of the vegetables.
2
Bake for 15 minutes. Add the tomatoes and olives and bake for a further 10-15 minutes, or until the chicken is cooked through and the veg is tender.
3
Preheat the oven to 200°C, fan 180°C, gas mark 6. To make a marinade, combine the lemon zest and juice with the garlic, honey, mustard and fennel seeds in a jug.
4
Divide the chicken and vegetables between plates, dot over the ricotta and serve with the salad leaves.
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