Greek chicken and roasted vegetables recipe

Joanne Hart Joanne Hart Nuffield Health Nutritional Therapist
This tasty, gluten-free and dairy-free dish of chicken and brightly-coloured vegetables is based on the heart-healthy Mediterranean diet.


  • 2 chicken breasts 
  • 4 cloves garlic 
  • 1 medium onion 
  • Olive oil 
  • 1 red pepper 
  • 1 green pepper 
  • 1 medium carrot 
  • 4 medium tomatoes 
  • 1 fennel bulb 
  • Olive oil 
  • Dried and fresh herbs – basil & oregano 

(Serves 2)

Preparation method

  1. Preheat oven to 200C/fan oven 180C/Gas mark 6
  2. Place the two chicken breasts into a baking tray
  3. Chop all the vegetables into 2.5cm x 2.5cm pieces and scatter them in the tray
  4. Squash the garlic cloves and add them to the tray
  5. Sprinkle in 2 tsp dried herbs and a small handful of fresh herbs
  6. Drizzle 2 tbsp of olive oil
  7. Cover the tray with foil
  8. Cook for 30-40 minutes until the chicken is cooked or as per the packet instructions
  9. Scatter some fresh herbs onto the tray before serving.

Nutritional information

Garlic provides flavour in this recipe, but also anti-bacterial and anti-fungal properties. Oregano also has anti-bacterial properties and is traditionally used for colds and bronchitis.

Last updated Friday 22 April 2022

First published on Thursday 7 January 2016