Tuscan chicken tray bake
15m prep 25m cook 4 servings
Dinners don't get easier than tray bakes - this Italian-inspired chicken breast version is easy, low-fat and healthy, too.
276 calories per serve
Allergens: Recipe may contain sulphites.
12 Ingredients
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
3 Method Steps
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.
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.
Top with rocket then drizzle over balsamic vinegar to serve.
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