Greek · Dinner
Baked Vegetable Medley with Olive Oil (High-Protein)
A Greek-style baked vegetable medley of zucchini, eggplant, bell pepper and tomato with seared chicken thigh, cannellini beans and crumbled feta, finished with oregano, garlic and lemon juice.
$5
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
588Calories
56.2gProtein
28.5gFat
35.8gCarbs
9.8gSugar
11.4gFiber
920mgSodium
192mgChol
9.2gSat Fat
1680mgPotassium
310mgCalcium
5.1mgIron
0.9mcgVitamin B12
60mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice zucchini, eggplant, bell pepper and tomato into half-inch rounds; toss with minced garlic, oregano, salt and pepper in a baking dish.
2
Heat
Sear chicken thigh chunks in olive oil over medium-high heat 3–4 minutes per side until golden on the outside, centre still raw inside; remove to a plate.
3
Build
Scatter cannellini beans and seared chicken over vegetables in the baking dish, nestling them into a single layer without stirring.
4
Bake
Roast uncovered at 400°F (200°C) for 30–35 minutes until vegetables soften, edges lightly caramelize and chicken reaches 165°F (74°C) internally. Scatter feta over the hot dish.
5
Plate
Spoon vegetable medley, beans and chicken onto a plate, squeeze lemon juice over top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 22 small zucchini (300g)
- 11 small eggplant (240g)
- 11 bell pepper (150g)
- 22 small tomato (180g)
- 5.6 oz80g, about half a 15 oz can, drained cannellini beans
- 3.2 oz90g feta cheese
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp dried oregano
- 11 lemon, juiced
- salt and black pepper to taste
