Festive Chicken Tray with GF Date and Pecan Stuffing

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One tray recipes are such a wonderful way to entertain and taking the time to stuff your protein always makes a dish feel festive. The addition of dates and orange to this recipe offers a healthy sweet kick. If you’re making an effort when entertaining you can remove your food from the tray and serve it on a large platter to the table.


  • Stuffing
  • 3/4 cup 3/4 Almond meal

  • 6 6 Medjool dates, pitted and chopped into eight pieces

  • 1/3 cup 1/3 Italian parsley, picked and finely chopped

  • 1/3 cup 1/3 Chives, sliced thinly

  • Zest of one orange

  • 1/2 tsp 1/2 Flakey salt

  • 30 g 30 butter, melted

  • 3 3 Large chicken breasts (approx 200g each)

  • 1 bunch 1 Dutch or Heritage carrots, washed and trimmed

  • 1 1 Large red onion, peeled and sliced into 1cm thick rounds

  • 3 tbsp 3 Extra virgin olive oil

  • Salt and pepper to season

  • Sweet Orange Glaze
  • 1 1 Orange

  • Honey

  • 1/4 tsp 1/4 Salt

  • To Garnish
  • Whole Medjool Dates

  • Rocket

  • Orange segments

  • Pomegranate seeds or dried barberries or dried cranberries


  • Pre-heat oven 180°C.
  • Stuffing
    Combine all ingredients in a bowl and toss to combine and coat with butter. Set aside
  • Glaze
    Combine juice, zest and honey in a small pot simmer until it reduces to half the amount. 
    Set aside

    Slice chicken breast through the centre leaving it attached at the thicker side. Open out the breast and lay stuffing on the bottom side. Fold the top back over and secure with a toothpick at each end to close. Lay carrots and onion across a large baking tray, drizzle with olive oil and season. Cook for 10 minutes without the chicken on the tray to allow the vegetables to start to caramelise then remove the tray from the oven.

    Add the chicken breasts on top with space in between each to allow for even cooking.
    Brush chicken breasts with the glaze prior to returning to the oven. Cook for 15 minutes before removing to repeat the glazing process. Place the chicken back in the oven for another 15 minutes or until cooked through. Slice each breast into 3 portions and return them to the tray. Serve tray to the table topped with extra whole dates, rocket and orange and scatter with pomegranate seeds for a colour pop. You can also take the time to platter the dish if you prefer.

Cooking Notes

  • A great one tray dish covering protein, veggies and salad in one recipe.
  • Festive yet still fresh for our warm Australian Christmas days.
  • You could also cook the chicken on the BBQ and serve with a light salad.