Chicken Souvlaki Traybake

• Chicken breast(700 g)
• Potato(4)
• Red Onion(1)
• Bell pepper(2)
• Lemon(2)
• Garlic(4 cloves)
• Olive oil(4 tbsp)
• Dried Oregano(2 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Feta(120 g)
• Greek yogurt(180 g)
• Flat Leaf Parsley(15 g)
• Pita(4)

Method

1. 1

   Heat the oven to 220°C. Cut the {Chicken breast} into bite-size pieces. Cut the {Potato} into small wedges, the {Red Onion} into thick wedges, and the {Bell pepper} into strips. Finely chop the {Garlic} and roughly chop the {Fresh parsley}.

   ~15 min

2. 2

   Add the {Chicken breast}, {Potato}, {Red Onion}, {Bell pepper}, chopped {Garlic}, {Olive oil}, {Oregano}, {Paprika}, {Salt}, {Black pepper}, and the juice of {Lemon} to a large baking tray. Toss very well so everything is evenly coated and spread into a single layer.

3. 3

   Roast for 20 minutes, stirring once halfway, until the potatoes are tender and the chicken is cooked through with golden edges. Warm the {Pita Bread} in the oven for the last 3 minutes.

   ~20 min

4. 4

   Crumble the {Feta} over the tray and return to the oven for 5 minutes so it softens slightly. Stir together the {Greek yogurt}, remaining juice from {Lemon}, and half the {Fresh parsley}.

   ~5 min

5. 5

   Serve the chicken and vegetables straight from the tray with the warm {Pita Bread}, spoon over the yogurt drizzle, and scatter over the remaining {Fresh parsley}.