Mediterranean Chicken Tray Bake

Before we get into heavy holiday eating why not try this light and easy one pan beauty with lean chicken and a rainbow of veggie colours 🌈

Ingredients:

1 lb boneless, skinless chicken strips

2 tbsps Italian salad dressing

4 tbsps olive oil, divided

2 tbsps balsamic vinegar

1/2 red onion, sliced thick

1/2 white onion, sliced thick

1 sweet red pepper, sliced thick

1 medium sweet potato, diced

2 small Yukon gold potatoes, diced

6 or 7 mushrooms, halved or quartered depending on size

1 tsp dry oregano

1 tsp garlic powder

salt and pepper to taste

handful of mixed greens

Whisk the Italian dressing, 2 tbsps olive oil and balsamic together. Toss with the chicken and refrigerate  30 minutes or even all day. 

Line a baking sheet with parchment paper and preheat the oven to 400°F. In a plastic bag (or saved waxed cereal bag) toss onions and red pepper with 1 tbsp olive oil. Place on one side of the baking sheet. Again, in the same bag, toss sweet potato and Yukon gold potato with 1 tbsp olive oil and spread that on the other end of the baking sheet. Toss the mushrooms in the same bag and just roll them around to pick up the balance of the olive oil and place in a row on the sheet. Try to spread veggies out in a single layer and sprinkle with oregano, garlic powder, salt and pepper.

Roast in a 400°F oven for 15-20 minutes or until tender. Remove the pan from the oven, flip the vegetables and make a space in the center of the pan. Remove the chicken from marinade and lay out in a single layer between the rows of veggies.

Return the pan to the oven for 10 minutes, flip the chicken and sprinkle with a little more oregano and return to the oven 4 minutes. (These times are dependent on how thick or thin your chicken strips are). Once cooked top with the greens and serve.

A healthy and colourful plate!

Serves 4

Adapted from loulougirls.com