Spanish Chicken Tray Bake

PREP 10 MIN
•
COOK  45 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

500g potatoes cut into wedges

1 red pepper deseeded & sliced

1⁄2 cup (125ml) chicken stock

300g skinless chicken breast (2 x 150g)

1 tsp olive oil

1⁄2 tsp smoked paprika

salt & pepper, to taste

1⁄2 tsp dried oregano

60g green olives pitted

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6.

2

Arrange potatoes and red pepper in a 20cm square baking tin, add stock and bake for 15 minutes.

3

Rub chicken with oil and toss with paprika, salt and pepper. 

4

Place chicken on top of vegetables and scatter over oregano. Return to oven and bake for 25-30 minutes or until chicken is cooked through and vegetables are tender. 

5

Scatter over olives to serve.

Nutritional Informationper serving

Energy (kJ)

1780 kJ / 428 cals

Protein

41.1 g

Fat

11.3 g

Sat. Fat

2 g

Carbs

34.4 g

Sugar

3.6 g

Fiber

4.5 g

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