The combination of chicken, veggies, and creamy bchamel is so delicious. The whole family is going to enjoy this traybake. So, make an extra batch for the freezer.Printable recipe: https://www.dimitrasdishes.com/chicken-bechamel-traybake/Serves 6-8:Ingredients2 bell peppers, diced1 medium onion, finely chopped3-4 tablespoons olive oil4-6 oz feta cheese, crumbled8-10 Kalamata olives, roughly choppedOptional veggies: diced Zucchini, thinly sliced mushrooms, diced eggplantA handful of shredded mozzarella cheeseFor the chicken:3-4 tablespoons olive oil2 boneless skinless chicken breasts, diced teaspoon of salt or less teaspoon of ground black pepper teaspoon ground cuminFor the Potatoes:2-3 potatoes, peeled and cut into half-inch slices3-4 tablespoons olive oilSalt and Black pepper, to taste teaspoon ground cumin1 teaspoon dried crushed oreganoFor the Bechamel Sauce:1/3-1/2 cup olive oil or melted butter cup all-purpose flour2 garlic cloves, grated4 cups whole milkSalt and black pepper to taste teaspoon ground nutmeg1 cup shredded Parmesan, Gouda, or Gruyere cheeseInstructionsPreheat the oven to 450 F, 230 C.Place the potatoes in a baking tray and drizzle the olive oil on top. Season with the remaining seasonings and toss. Bake on the center rack for 20-25 minutes or until fork-tender.Place a large skillet over medium-high heat and add 3-4 tablespoons of oil. Add the chicken to the skillet and cook for 3-4 minutes until browned. The chicken should still be raw in the center. Overcooking breast meat causes it to dry out. Transfer the chicken to a plate and add the onions to the skillet with some more olive oil if needed. Also, add the bell peppers. Season with a quarter teaspoon of salt. Cook over medium heat until soft and golden. About 8 minutes.Add the chicken, onions, and bell peppers to the pan with the potatoes. Add the crumbled feta and olives. Toss everything together. Set aside and make the Bechamel sauce.For the Bechamel: Place a medium saucepan over medium heat. Add olive oil and flour to the pot and cook until toasted. About 2-3 minutes.Add the garlic and warm through for a few seconds.Slowly add the milk whisking constantly until the mixture is smooth.Bring the mixture to a boil while whisking. Remove from the heat and add the parmesan cheese. Taste and adjust seasoning if needed.Pour the bechamel sauce over the chicken and veggies. Top with mozzarella and bake at 400 F, 200 C. for 30-40 minutes.The dish is ready when the bechamel sauce is golden.NotesStore leftovers in an airtight container in the refrigerator for up to 5 days.Make-Ahead Freezer Instructions: Assemble the dish and top with bechamel sauce. Allow to cool to room temperature and set in the freezer until the cream sets and freezes. Wrap the tray in plastic and then with foil. Label the tray and when ready, thaw the tray in the refrigerator overnight. Remove the plastic and foil and bake until the bechamel is golden.Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/ Twitter: https://twitter.com/DimitrasDishes Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
