Mediterranean Chicken Bake

Mediterranean Chicken Bake

DifficultyIntermediate

Mediterranean Chicken Bake: An exciting tray bake full of flavour.

Prep Time15 minsCook Time20 mins
 700 g Chicken Thigh Fillet
 200 g Greek Style Fetta
 3 Zucchini (cut into half moon shapes)
 1 Eggplant (diced)
 650 g Microwave Baby Potatoes
 1 tbsp Olive Oil
 150 g Semi Sun Dried Tomatoes
 150 g Mediterranean Olive Mix
 2 Garlic Cloves (Diced finely)
 2 Chicken Stock Cubes
1

Preheat oven to 200 degrees celsius. Prepare a large baking dish by lightly coating in oil. Put aside.

2

Place the potatoes in the microwave and cook until soft or as per package direction. Cut into quarters and set aside.

3

Meanwhile, in a large frying pan, add the chicken. Cook on each side for approximately 3 minutes.

4

Remove the chicken. Add in the garlic and stir. Combine the zucchini and eggplant in the pan and cook until soft. Add in the potatoes and chicken stock cubes (pour in a little water if your mix is getting dry)

5

Place the chicken and vegetable mix into the prepared baking dish. Sprinkle with feta, sun dried tomatoes and olives.

6

Cook for approximately 15 minutes or until vegetables become golden.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 643
% Daily Value *
Total Fat 37.7g59%
Total Carbohydrate 31.3g11%
Protein 25.4g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 700 g Chicken Thigh Fillet
 200 g Greek Style Fetta
 3 Zucchini (cut into half moon shapes)
 1 Eggplant (diced)
 650 g Microwave Baby Potatoes
 1 tbsp Olive Oil
 150 g Semi Sun Dried Tomatoes
 150 g Mediterranean Olive Mix
 2 Garlic Cloves (Diced finely)
 2 Chicken Stock Cubes

Directions

1

Preheat oven to 200 degrees celsius. Prepare a large baking dish by lightly coating in oil. Put aside.

2

Place the potatoes in the microwave and cook until soft or as per package direction. Cut into quarters and set aside.

3

Meanwhile, in a large frying pan, add the chicken. Cook on each side for approximately 3 minutes.

4

Remove the chicken. Add in the garlic and stir. Combine the zucchini and eggplant in the pan and cook until soft. Add in the potatoes and chicken stock cubes (pour in a little water if your mix is getting dry)

5

Place the chicken and vegetable mix into the prepared baking dish. Sprinkle with feta, sun dried tomatoes and olives.

6

Cook for approximately 15 minutes or until vegetables become golden.

Mediterranean Chicken Bake