Slimming World Mediterranean Chicken Traybake Food

LEMON AND GARLIC CHICKEN TRAY BAKE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre heat the oven to 200°C.
• Bring a pan of salted water to the boil, then cook the potato for a few minutes (until they have started to soften slightly) Drain them and do the same with the carrots.
• Cut 4 slices of lemon (about the thickness of a pound coin) and set the remaining lemon aside.
• Spray a large baking tray or roasting tin with some low calorie cooking spray, then place the chicken on the tray and season.
• Put the part cooked potato wedges and carrots into a large bowl and add the slices of garlic. Spray with some low calorie cooking spray and season with some salt and pepper. Add the thyme and then squeeze some of the juice of the remaining lemon into the bowl. Toss to mix well.
• Add this to the tray with the chicken on, arranging the veg around the chicken
• Cook for about 30 minutes.
• After 30 minutes add the lemon slices to the top of the chicken thighs along with a squeeze of lemon juice.
• Add the green beans to the tray and return to the oven for 10 - 15 minutes.
• Make sure the chicken thighs are cooked and the carrots and potato are soft. Serve immediately.

MEDITERRANEAN CHICKEN TRAY BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
• Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don't pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.