Mediterranean chicken tray bake

Published 13 Sep 2022

This recipe is perfect for mid-week when you need something quick to prepare, delicious, and with little washing up! The leftovers are also great for lunch the next day.

Serves 4              

  • 500 – 800 grams chicken breasts, sliced into strips
  • 2 red onions, cut into wedges
  • 2 red capsicums, cut into large pieces
  • 1 sweet potato, peeled and diced into 2cm cubes
  • 1 punnet cherry tomatoes
  • 1 lemon, cut into wedges
  • Feta – to serve


  •  2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1 lemon, juiced
  • 2 garlic cloves, crushed


  1. Preheat the oven to 200 degrees and lightly oil the bottom of a baking dish.
  2. In a separate bowl, combine the marinade and stir to mix. Add chicken and stir to combine.
  3. To the baking dish, add onion, capsicum, sweet potato, lemon and drizzle over extra virgin olive oil.
  4. Add sliced chicken to the dish, and spread out evenly amongst the pan. Scatter cherry tomatoes on top.
  5. Cook for 30 minutes, or until chicken is cooked through.
  6. Top with feta to serve.