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Nutrient rich and full of bright, colourful vegetables this easy dinner is high in protein and quality carbohydrates to support energy stores. It is rich in vitamin C to help support healthy immune function and also high in magnesium and vitamin B6 to support energy levels. The subtle Spanish flavours are family-friendly and we have ensured the recipe is fool-proof, so feel free to delegate to someone else to cook!
Serves 4
Prep time 15 minutes
Cook time 45 minutes
Vegetarian suitable, Gluten Free, Nut Free
1. Pre-heat oven to 200°C/180°C fan-forced. Lightly oil a 30cm x 20 cm deep baking dish.
2. Place potatoes in the bottom on the dish and drizzle over half the olive oil. Place in the oven for 30 minutes or until the potatoes are lightly browned.
3. Meanwhile, place the remaining oil, lemon juice, zest, paprika and oregano in a small jug, season with salt and pepper and mix to combine.
4. Remove the baking dish from the oven and add in the red onion, cherry tomatoes and capsicums. Mix the vegetables together and then place the chicken tenderloins on top. Pour over the prepared marinade and return the tray to the oven for 15 minutes (or until chicken is cooked to your liking). To serve, top with fresh oregano.
Leftover tray bake be stored in an airtight container in the refrigerator for up to two days.
Mini capsicums are sold at most grocery stores, however feel free to substitute for one small red capsicum and one small yellow capsicum, cut into large pieces.
| Kilojoules | 1540kJ | Protein | 38.9 g |
| Carbohydrates, total - sugars, total |
21.9g 7.9 g |
Fat, total - saturated fat |
9.4 g 2.2g |
| Sodium | 115 mg |
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