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Tuscan Chicken Tray Bake

Dinners don't get easier than tray bakes - this Italian-inspired chicken breast version is easy, low-fat and healthy, too.

Recipe Credit:

Serves: 4 | Prep Time 15 mins | Cooking Time 25 mins


  • 2 tsp dried oregano leaves
  • 2 tsp finely grated lemon rind
  • 1/2 tsp dried chilli flakes
  • 4 x 150g skinless chicken breasts
  • 2 large zucchini, thickly sliced
  • 250g cherry tomatoes
  • 400g can cannellini beans, rinsed, drained
  • 2 tsp extra virgin olive oil
  • 125ml (1/2 cup) Massel Salt Reduced Chicken Style Liquid Stock
  • 1 bunch asparagus, trimmed
  • 60g baby rocket
  • 1 tbsp balsamic vinegar


  1. Preheat oven to 200°C/180°C fan forced. Combine oregano, lemon rind and chilli. Sprinkle evenly over chicken. Season. Heat a large non-stick frying pan over high heat and lightly spray with oil. Cook chicken for 1-2 minutes each side or until browned.
  2. Arrange zucchini, tomatoes and beans in a large baking dish. Drizzle over oil. Add chicken and stock. Roast for 15 minutes. Add asparagus. Roast for 5 minutes or until veg is tender and chicken is cooked through.
  3. Top with rocket then drizzle over balsamic vinegar to serve.

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