Greek Chicken and Vegetables

Nutrition per serve

Ingredients

• 1pcs potato
• 2clov garlic
• 1pcs lemon
• 2g dried oregano
• 300g free-range chicken breast fillet
• 1pcs red onion
• 1pcs zucchini
• 1pcs capsicum
• 30g pitted kalamata olives
• 50g feta
• 23ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep and bake potato
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potato into small chunks. Put the potato on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 5 mins.
2. Step 2 — Bake chicken
   Meanwhile, crush or finely chop the garlic. Finely grate the zest of half the lemon*, then juice the half. Combine the garlic, lemon zest, ½ tsp dried oregano and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Add the chicken to the tray with the potato and bake for 6 mins.
3. Step 3 — Prep vegetables
   While the potato and chicken are baking, cut the onion into wedges. Halve the zucchini lengthwise and thickly slice. Cut the capsicum into chunks. Coarsely chop the olives.
4. Step 4 — Bake vegetables
   Add the onion, zucchini and capsicum to the potato and chicken on the tray, drizzle with 2 tsp olive oil and season with salt and pepper. Bake for a further 10-12 mins until the chicken is cooked through and the vegetables are golden and tender. Remove from the oven, add the olives to the tray and toss to combine.
5. Step 5 — Make dressing
   Put 1 tbs lemon juice, ¼ tsp dried oregano* and 2 tsp extra virgin olive oil in a bowl, season with salt and pepper and stir to combine.
6. Step 6 — Get ready to serve
   Slice the chicken, then return the chicken to the tray. Crumble over the feta and drizzle with the dressing. Serve the tray bake at the table.

Allergens

Milk