Cheesy layered chicken and vegetable roast
0
- Prep Time10 mins
- Total Time10 mins
- Makes2 Servings
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 44g, Carbohydrates 14g, Fat 36g, Fibre 3g, Sodium 1154mg.