Italian Chicken Traybake
A quick and healthy Italian chicken traybake made with lemon and herb marinated chicken and colourful vegetables. Ready in 30 minutes and perfect for an easy one pan dinner.
Servings: 4 servings
Calories: 342kcal
Equipment
- large baking tray I use a 40 x 30 x 2.5cm tray
Ingredients
- 640 grams Chicken breast cut in large pieces
- 2 courgette / zucchini halved and sliced into 1/2 inch half moons
- 2 bell pepper any colour, cut in chunks
- 200 grams cherry tomatoes
- 1 red onion sliced into wedges
- Fresh parsley to garnish
Chicken marinade
- 1 lemon juice and zest
- 2 tbsp red wine vinegar
- 1 tbsp Italian seasoning
- 2 tsp garlic
- 3 tbsp olive oil
- ¼ tsp salt
Instructions
- Preheat the oven to 200c/400f.
- Add the marinade ingredients to a large bowl and stir well. Add the chicken and stir to coat, then stir in the vegetables.
- Spread on a large baking tray in one layer (use 2 trays if needed).
- Bake for 20-25 minutes or until the chicken is cooked through and vegetables tender.
- Garnish with fresh chopped parsley to serve.
Notes
Chicken: The basic recipe to serve 4 requires 640 grams chicken breast, which is a standard pack size here in the UK. This is about 3 large chicken breasts.
Italian Seasoning Blend - alternatively use you own herb mix, or just dried oregano and/or basil.
Serve with: rice, pasta, coucous, bulgur wheat or another grain, or with crusty bread or in wraps or flatbreads.
Add potatoes: parboil first.
Nutrition
Calories: 342kcal | Carbohydrates: 15g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 350mg | Potassium: 1185mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2379IU | Vitamin C: 124mg | Calcium: 70mg | Iron: 2mg