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–+ servings

One Tray Lemon & Herb Chicken With Summer Veggies

When you can’t be bothered making dinner, this is the dinner for you! It’s healthy and so easy! It always saves me on those nights I’m too tired to be standing at the stove or chopping a million ingredients.
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Servings 4

Ingredients
  

  • 4 chicken breasts
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon & herb seasoning
  • 1 red onion cut into chunks
  • 1 bunch asparagus cut in half
  • 1 zucchini large, sliced
  • 1 cup cherry tomatoes
  • 1 green beans trimmed
  • 1/2 cup green olives or kalamata olives, pitted
  • 1/2 cup chicken stock
  • sea salt & cracked black pepper
  • 1 cup basil leaves
  • 100 g feta cheese soft
  • 1 lemon juice squeezed (optional)

Instructions
 

  • Preheat the oven to 200°C conventional (180°C fan-forced).
  • Place the chicken breasts in a large roasting dish. Drizzle over half the olive oil and sprinkle over the lemon and herb seasoning. Roast in the oven for 10 minutes, then remove.
    4 chicken breasts, 1/4 cup extra virgin olive oil, 1 tablespoon lemon & herb seasoning
  • Scatter over the onion, asparagus, zucchini, cherry tomatoes, green beans and olives. Drizzle over the remaining olive oil and pour the chicken stock over the vegetables. Season well.
    1 red onion, 1 bunch asparagus, 1 zucchini, 1 cup cherry tomatoes, 1 green beans, 1/2 cup green olives, 1/4 cup extra virgin olive oil, 1/2 cup chicken stock
  • Roast for 15 minutes, until the vegetables are softened and cooked. Sprinkle the basil leaves over the top.
    1 cup basil leaves
  • Divide the vegetables among serving bowls, top with a chicken breast and crumble over the feta cheese. Squeeze over some fresh lemon juice, if you like.
    4 chicken breasts, 100 g feta cheese, 1 lemon

Keywords

Dinner
Chicken, Egg Free, Gluten Free
Allergen Egg-free, Gluten Free
Protein Chicken
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