Cheesy layered chicken and vegetable roast
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PREP TIME
10 min
Makes
2 Servings
* PLUS Roasting Time: 25 minutes
Ingredients
- 1 small red onion
- 1 large bell pepper , preferably red, yellow or orange
- 2 skinless, boneless chicken breasts
- 1/4 cup kalamata olives , pitted, or pimento-stuffed olives
- 2 tbsp olive oil
- 1/2 tsp dried oregano leaves
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup grated mozzarella , or cheddar cheese
Instructions
- Preheat oven to 375 F (190 C). Thickly slice onion into rounds, then separate into rings. Place in a large bowl. Halve pepper, then core and seed. Cut each half into quarters. Add pepper, chicken and olives to onion. Drizzle with oil and sprinkle with oregano, paprika, salt and pepper. Stir to coat. Push chicken to side of bowl.
- Evenly spread onion, pepper and olive in an 8 inch square baking dish. Evenly sprinkle with 1/2 cup cheese. Place chicken on top. Sprinkle with remaining 1/2 cup cheese. Roast, uncovered, in centre of preheated oven until chicken is cooked through and cheese is melted, 25-35 minutes.
Nutrition (per serving)
- Calories
- 552,
- Protein
- 44 g,
- Carbohydrates
- 14 g,
- Fat
- 36 g,
- Fibre
- 3 g,
- Sodium
- 1154 mg.
FILED UNDER: Dinner Healthy Recipes roast vegetables world cuisine
