445 kcal 42g protein 50 min Low-CalorieHigh-ProteinQuick

Mediterranean Chicken Tray Bake with Feta and Summer Vegetables

A colorful tray bake with tender chicken, zucchini, tomatoes, and briny olives under a blanket of melted feta

This tray bake captures the essence of sun-drenched Mediterranean evenings without requiring a full summer kitchen. The technique of roasting vegetables at high heat first, then adding the chicken to finish, ensures everything reaches the table at precisely the right moment—vegetables with blistered, jammy edges and chicken that stays juicy through a gentle final sear. Smoked paprika adds subtle depth that standard paprika cannot achieve, while the crumbled feta melts into the warm vegetables, creating pockets of briny richness throughout. The entire dish comes together in under an hour with one pan and minimal cleanup, making it ideal for weeknight dinners when you want something that feels considerably more thoughtful than its effort suggests. Serve with crusty whole grain bread to soak up the fragrant herb oil pooled at the bottom of the pan.

Ingredients

Serves 2

2 x 160g chicken breasts, butterflied open
200g zucchini, cut into 5mm rounds
150g cherry tomatoes, halved
1 red bell pepper, cut into thin strips
60g pitted kalamata olives
50g reduced-fat feta cheese, crumbled
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
4 cloves garlic, thinly sliced
1 tsp dried oregano
1/2 tsp smoked paprika
Fine sea salt and freshly ground pepper
Fresh flat-leaf parsley to finish

Method

Position oven rack in the upper third and preheat to 220°C (200°C fan). Line a large rimmed baking sheet with parchment paper.
Combine the olive oil, lemon juice, sliced garlic, oregano, smoked paprika, 1/4 tsp salt, and a generous grinding of black pepper in a small bowl. Whisk until well emulsified.
Arrange the zucchini rounds in a single layer across one half of the prepared baking sheet. Toss the tomatoes and bell pepper strips with a teaspoon of the herb oil and place them on the opposite half. Nestle the olives among the vegetables.
Place the butterflied chicken pieces on top of the vegetables. Spoon the remaining herb oil evenly over the chicken and vegetables, ensuring the garlic slices are distributed throughout.
Roast for 18-20 minutes until the chicken registers 74°C at its thickest point and the vegetables have developed caramelized edges with slight charring.
Remove from the oven and immediately scatter the crumbled feta across the vegetables. Let rest for 3 minutes—the residual heat will gently melt the feta while keeping it textured.
Finish with roughly chopped parsley and serve directly from the baking sheet. A wedge of lemon on the side provides brightness to squeeze over the chicken.