Cheesy layered chicken and vegetable roast

Prep 10 min
Plus Roasting Time: 25 minutes
Makes 2 Servings

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small red onion
large bell pepper, preferably red, yellow or orange
skinless, boneless chicken breasts
1/4 cup
kalamata olives, pitted, or pimento-stuffed olives
2 tbsp
olive oil
1/2 tsp
1/4 tsp
1/4 tsp
1/4 tsp
1 cup
grated mozzarella, or cheddar cheese


  • 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.


Calories 552, Protein 44 g, Carbohydrates 14 g, Fat 36 g, Fibre 3 g, Sodium 1154 mg.
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