Ingredients (Serves 4)

Chicken

• 4 boneless skinless chicken breasts (or thighs)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 2–3 tbsp pesto (store-bought or homemade)

Veggies

• 1 pint cherry tomatoes

• 1 red onion, sliced

• 1–2 zucchinis, sliced

• 1 red bell pepper, chopped

• 2 cups baby spinach (added at the end)

• 3 tbsp olive oil

• ½ tsp salt

• ½ tsp pepper

Feta

• 1 block feta cheese (about 200g)

• Optional: extra crumbled feta for topping

Garnish

• Fresh basil

• Extra pesto for drizzling

• Lemon wedges (optional)

Instructions

1. Prep the Traybake

1. Preheat oven to 400°F (200°C).

2. Place chicken breasts on a large sheet pan.

3. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

4. Spread pesto generously over each chicken breast.

2. Add the Veggies + Feta

1. Scatter tomatoes, onion, zucchini, and bell pepper around the chicken.

2. Drizzle veggies with olive oil, salt, and pepper. Toss lightly.

3. Place the block of feta in the center or beside the chicken.

3. Bake

Bake for 25–30 minutes, or until:

• Chicken reaches 165°F (74°C)

• Veggies are tender

• Feta is soft and golden at the edges

(If you want extra color, broil for 2 minutes.)

4. Finish

1. Add baby spinach directly onto the hot tray—it will wilt perfectly.

2. Crumble or mash the roasted feta and mix lightly into the veggies.

3. Spoon some of the feta-pesto juices over the chicken.

4. Drizzle with extra pesto and garnish with fresh basil.

Serving Ideas

• Serve over rice, quinoa, or orzo

• Pair with garlic bread or a light salad

• Stir the roasted feta + veggies into pasta for a second meal

Approximate Calories

Around 430–520 calories per serving, depending on the amount of pesto and feta used.