Mediterranean Chicken & Potato Tray Bake
A simple sheet pan dinner with bold flavours and a creamy garlic yogurt sauce.
Servings 2
Ingredients
- 2 chicken breasts cubed
- 2 handfuls red baby potatoes quartered (about 2 cups)
- 1 cup jarred roasted red peppers strained and chopped
- ½ cup olives strained
- 1 shallot sliced
- 2 tbsp olive oil
- ½ tsp celery salt
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp cracked black pepper
- ½ tsp dried basil
- Garnish: drizzle of olive oil, squeeze of lemon juice, fresh herbs (Italian parsley, basil, chives, and/or mint)
Yogurt Sauce
- ½ cup plain greek yogurt full fat
- 1 garlic clove grated
- Pinch of salt pepper
- 2 tbsp olive oil
Instructions
- Preheat the oven to 425°F.
- Add the chopped potatoes, cubed chicken breast, roasted red peppers, olives, and sliced shallot to a large baking tray or sheet pan.
- Drizzle with olive oil, add the seasonings, and toss well to coat. Spread everything out into an even layer, making sure there’s no overlapping so it cooks evenly.
- Bake for 20-25 minutes, stirring halfway through, until the potatoes are tender and the chicken is cooked through.
- Meanwhile, whisk together the Greek yogurt, grated garlic, salt, pepper, and olive oil until smooth and creamy.
- To serve, spread a scoop of the garlic yogurt onto individual plates or a large serving platter, then add the tray bake mixture over top.
- Garnish with fresh herbs, a squeeze of lemon juice (optional), and another drizzle of olive oil!