Roast chicken 'n' veggies



10 min


2 servings

* PLUS Roasting Time: 25 minutes


  • 1 small red onion
  • 1 large red, yellow or orange bell pepper
  • 2 skinless, boneless chicken breasts
  • 1/4 cup kalamata or pimento-stuffed olive
  • 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


  • Preheat oven to 375F (190C). Thickly slice onion into rounds, then separate into rings. Place in a large bowl. Core and seed pepper. Slice in half, then 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 olives in an 8-inch (2-L) square baking dish. Evenly sprinkle with 1/2 cup (125 mL) cheese. Place chicken on top. Then sprinkle with remaining 1/2 cup (125 mL) cheese.
  • Roast, uncovered, in centre of preheated oven until chicken is cooked through and cheese is melted, 25 to 35 minutes. Excellent with a glass of white wine or a cold beer.

Nutrition (per serving)

  • Calories
  • 552,
  • Protein
  • 44.4 g,
  • Carbohydrates
  • 13.6 g,
  • Fat
  • 35.9 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 1154 mg.

This is a main and side dish rolled into one. Tender chicken breasts roast atop a colourful mix of red onion, pepper and olives. Yum!