Mediterranean chicken one-pan
A delicious combination of vibrant summer veg and juicy, golden chicken, bursting with Mediterranean flavours.
Servings: 4 servings
Ingredients
- 6 tbsp olive oil
- Juice of 1 lemon
- 4 large garlic cloves crushed
- 1 small bunch lemon thyme roughly chopped
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 4 organic free-range chicken breasts (500g/17.6oz total)
- 1 courgette (zucchini) halved lengthways and thickly sliced
- 1 red pepper chopped into chunks
- 1 yellow pepper chopped into chunks
- 2 red onions thinly sliced into wedges
- 250 g mixed cherry tomatoes
- 250 g cooked quinoa
- 200 g kalamata olives pitted
- ½ small bunch basil leaves roughly torn
- 4 tsp pine nuts
To serve
- 35 g feta cheese (or dairy free equivalent if preferred) optional
Instructions
- Preheat the oven to 180°C (350°F).
- Place the oil, lemon juice, garlic, thyme, salt and pepper in a large bowl and whisk to combine. Add the chicken and thoroughly coat with two-thirds of the marinade. Set aside for 10-15 minutes to marinate.
- Place the courgette, peppers, onions and tomatoes in a large roasting dish, drizzle with the remaining marinade and toss to coat. Add the chicken breasts to the dish, nestling them around the vegetables. Bake for 20 minutes.
- Remove from the oven and stir in the quinoa, olives, pine nuts and basil and return to the oven for 10 minutes or until the vegetables are soft and golden and the chicken is cooked through. Sprinkle with feta cheese (if using) to serve.
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