Italian Herb Chicken Traybake with Veggies
Italian herb chicken traybake with veggies - quick, healthy and full of Mediterranean flavor. Easy one-pan meal for busy weeknights.
Ingredients
- ½ oz. fresh Italian herbs
- 1 clove garlic finely chopped
- 5 tablespoons olive oil
- 3 chicken breasts
- 1 red onion
- 6 tomatoes Roma is very tasty with this recipe
- 1 lemon
- 3 sun-dried tomatoes
- 1 garlic bread
- 2 cups arugula
- salt and pepper
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 390 °F.
- Chop the herbs and mix with garlic and olive oil.½ oz. fresh Italian herbs, 1 clove garlic, 5 tablespoons olive oil
- Slice the chicken breasts in half and coat with the marinade.3 chicken breasts
- Place the chicken on a baking sheet lined with parchment paper.
- Slice the red onion into rings, quarter the tomatoes, cut the lemon into wedges, and slice the sun-dried tomatoes into strips.1 red onion, 6 tomatoes, 3 sun-dried tomatoes, 1 lemon
- Spread the veggies around the chicken.
- Break the garlic bread into chunks and tuck it in between the chicken and veggies.1 garlic bread
- Drizzle the remaining marinade over everything.
- Bake for 30 minutes.
- Remove from the oven, add arugula, and gently toss everything together.2 cups arugula
- Season with salt and pepper. Serve and Enjoy!salt and pepper
NOTES
1. Can I use a different kind of meat? Yes! Chicken thighs or turkey breast work really well too.
2. Can I skip the bread? Of course. Replace it with baby potatoes or sweet potato chunks if you like.
3. Is this kid-friendly? Absolutely. The flavors are mild and family-friendly.
4. Arugula replacements: use iceberg lettuce or young spinach leaves.
5. What other veggies would work? Zucchini, bell pepper or fennel are all delicious.
6. Also delicious: After baking, add slices of mozzarella on top and bake for 5 more minutes until melted and bubbly.
7. Storage:
- Fridge: Let leftovers cool and store covered. Keeps for two days.
- Reheat: Warm up in the oven at 350 °F (180 °C) for 15 minutes, or warm by frying in a skillet.
Nutrition
Calories: 573kcal | Carbohydrates: 44g | Protein: 45g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 601mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2147IU | Vitamin C: 51mg | Iron: 4mg
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