Stay-At-Home Chicken (Tray-Bake)

Updated: Mar 31


Want to know my first thought when Corona Virus caused borders from Europe to be shut and the Stock Market tanked? I thought, 'It's time for life to get simple, I've got to start cooking with more beans.'


We are now 7 days into 'shelter at home', we started to do that right away almost. We are just LOVING the time together. We are trying to stay away from over scheduling the days, but one things we have placed a priority on is daily Communion. It centers us, reminds to remember God's promises.



Yesterday as I was deep in the pain cave of what felt like 1000's of Burpees (it was actually 50), this recipe popped into my mind! I came right in and made it for dinner. We ate it with our communion bread and wine. Peace filled our home.



This TRAY BAKE dinner is fresh, involves almost no prep, and is ready in 25 mins. I love the Greek flavors, and the crust that forms on the Garbanzo from the melted Cheese. Slicing the chicken in half makes it thinner so it cooks in the same time as the veggies etc.




Serves 4

INGREDIENTS:


2 Chicken Breasts (sliced in half, so they are thinner)

1 medium zuchinni (sliced in inch sized chunks)

1 can Garbonzo Beans

1 lemon ( sliced in wedges)

1 cup baby tomatoes

1 small yellow onion ( sliced into inch sized chunks)

1 head of garlic ( leave the bulbs full, don't peel)

1 handful of fresh parsley

1 cup Kalamata olives

1/4 cup olive oil

salt and pepper


1 cup grated sharp, aged cheddar such as Coastal Cheddar


METHOD:


Preheat oven to 425°.


Line a large baking tray with parchment paper. This will help your cleanup go so much faster!


Put everything on the tray! I like to ensure some lemons go on top of the chicken, and that all ingredients are evenly spaced out somewhat evenly.


Drizzle the olive oil over everything then give it a generous sprinkle of salt and pepper.


Bake on the top shelf of the oven for 20 mins, then add the cheese and pop it back in for 2 mins of BROIL.


Serve with wine and bread!


xoBeth


SUBSCRIBE VIA EMAIL

  • Community Eats FB
  • Community Eats Pinterest
  • Community Eats Twitter
  • Community Eats Instagram

© 2019 Bethany Reid Community Eats