Mediterranean Chicken Traybake

Loaded with flavor, this easy to make 30-minute one-pan meal, means quick KP too! A dinner winner!

  • Author: Judy Barbe, registered dietitian
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: oven
  • Cuisine: Greek, American


  • 2 boneless, skinless chicken breasts
  • 2 teaspoons olive oil, divided
  • 1 teaspoon dried oregano, divided
  • 1 teaspoon dried basil, divided
  • 2 cups grape tomatoes
  • 1/4 cup Kalamata olives, pitted
  • 2 tablespoons capers, drained
  • 2 tablespoons red or white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups Romaine lettuce, chopped
  • 1/2 cucumber, sliced
  • 3 tablespoons Feta cheese, crumbled
  • 1/2 fresh lemon


  1. Chicken: Heat over to 450° F. In a zip-top bag, combine chicken, 1 teaspoon olive oil, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano. Seal bag. Massage it to coat the chicken with herbs. 
  2. Cook: On baking sheet or in a 10-inch ovenproof skillet, combine tomatoes, Kalamata olives, capers, vinegar, 1 teaspoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon each salt and pepper. Place in oven. Cook for 15 minutes.
  3. Then: While tomatoes are cooking, pound chicken breasts with a meat mallet until they are 1/2-inch thick. Or cut the chicken in half horizontally to make a thin cutlet. After first 15 minutes, lay chicken breasts over tomato/olive mixture. Return pan to oven and cook 15 minutes more.
  4. Salad: Layer Romaine and cucumber on dinner plates. Top with chicken, tomato/olive mixture, pan juices. Sprinkle feta and squeeze lemon juice over top.


Sub in your favorite lettuce, such as spinach or kale.


Keywords: dinner salad, healthy salad, main dish salad, company dinner, one sheet pan

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