Mediterranean Chicken Bake

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This is one of my ultimate time saving meals that also doubles as a great lunchbox main. My Mediterranean Chicken Bake is prep to plate in 30 minutes and I strongly recommend you make a double batch for a few days of quick and simple lunches.

Last week we added to our family an adorable puppy – Bonnie Blu. My teen also started at a new school so I now have two kids at two different schools. So between chasing after this tiny creature who feels like a cross between a new born (minus a nappy) and a toddler, and spending more time each day driving my kids about, meals like this one have been my saviour. Plus, the kids are loving it in their lunchbox in my grain-free wraps (recipe in the Well Nourished Lunchbox ebook).

Save time and sanity packing school lunches

Do you spend a heap of time searching the internet for recipes which you lovingly cook, only to find your kids fuss and don’t enjoy what you’ve made?

The ‘Well Nourished Lunchbox’ ebook is here to help…and it’s SO much more than just another recipe book!

As Natasha wrote on facebook…

‘I feel like I am always looking for new recipes and ideas and I spend an inordinate amount of time doing so. I just said to my husband that this ebook is the only lunchbox resource I will need for the rest of my kids’ school lives!’ 

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

Mediterranean Chicken Bake (with lemony mayonnaise)

A super fast and easy to make, delicious and nutritious tray bake meal. Mid-week meals don’t get a whole lot better.

500 grams chicken thighs2 red capsicums1 sweet potato ((kumara))1 red onion2 tablespoons olive oil1 teaspoon oregano, (dried)1 teaspoon smoked paprikaZest one lemonGood pinch sea salt and black pepper, to taste

Lemony mayo

½ cup whole egg mayonnaise1 small clove garlic, (minced)Juice half lemon1 teaspoon honeyGood pinch sea salt and grind black pepper, (to taste)Pre-heat the oven to 180℃.

Finely slice the chicken, capsicums, sweet potato and red onion. Place on a large baking tray and drizzle over the olive oil. Add the oregano, smoked paprika, lemon zest, sea salt and pepper.

Toss together until the chicken and vegetables are evenly coated and arrange in a single layer on the tray.

Place the tray into the oven and bake for 20-25 mins until browned and the chicken is cooked through.Now make the lemony mayo by mixing all of the ingredients together in a small bowl.

Serve

For a light meal, serve in a lettuce cup, tortilla or wrap with the lemony mayo and leafy greens

Or tossed through mixed greens (dressed with olive oil and lemon juice) for a delicious salad. I also like to add in olives and cherry tomatoes.

For a bulked up meal, it’s lovely over rice, quinoa or cous cous.

Leftovers are fabulous in a wrap or as a salad for lunch.

Onion-free

Replace the red onion with baby fennel.

Garlic-free

Replace the garlic with a pinch of cumin and cayenne. 

Fructose friendly 

Replace the honey with rice malt syrup.

Egg-free

Replace the mayo with natural yoghurt or Cashew Nut Cream.

 

I hope you and your family love this recipe. Help me to reach more people with simple, nourishing whole foods. Leave a comment, rate this recipe or share on social. ??

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