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Tray-baked Paprika Chicken with Cauliflower, Feta and Olives
Tray-baked Paprika Chicken with Cauliflower, Feta and Olives

Tray-baked Paprika Chicken with Cauliflower, Feta and Olives

Felicity MacLeod

Felicity MacLeod

Prep 5 mins5m
Cook 20 mins20m
Serves 4

This has been my go-to chicken dish over the past few months. Great to make after work, but it's also a hit when having family and friends over for dinner.

I love the fact that it is also full of vegetables, only uses one tray and also has a hit of salty feta.

↬ Adapted from Donna Hay Magazine, Issue 88, Aug/Sep 2016

Ingredients

  • 350 g Cauliflower Florets
  • 150 g Tuscan Kale Leaves ()
  • 200 g Feta (sliced)
  • 2 cloves Garlic (thinly sliced)
  • ¼ cup olives (I use kalamata)
  • 6 Chicken thigh fillets (skin off, ~ 200 g each)
  • 1 tbsp Paprika
  • 250 g Vine-Ripened Cherry Tomatoes

Instructions

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  • 1
    Preheat oven to 240 degrees C.
  • 2
    Place cauliflower, Tuscan kale, feta, garlic, olives, salt, pepper and oil in a large roasting tray and toss to combine.
  • 3
    Rub chicken with half the paprika and place on top of the vegetables.
  • 4
    Sprinkle with remaining paprika and cook for or until the chicken is golden.
  • 5
    Add the tomatoes and cook for a further or until just blistered.

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