Roast Chicken Vegetable Bake
If you love chicken and vegetables, you're going to love this. A healthy and tasty dish of roast chicken breast with potatoes, pumpkin, red capsicum and onions. Oven baked to perfection! Who says you can't have a tasty and healthy dinner? This dish makes a great alternative to fast food, full of protein, low in calories, and something the kids will love too.
Nutrients
Per serving
Steps
Preheat oven to 200C/190C fan
Mix all the vegetables with the oil and season with salt and pepper
Place the vegetables over 2 baking trays to ensure spaced evenly and scatter with the rosemary leaves
Bake for 30 mins
Meanwhile spray a pan with the oil and lightly cook the chicken breasts for a couple of minutes on each side until golden
Add the chicken breasts to the vegetables and scatter the chopped parsley, lemon rind and garlic with a spray of oil over the chicken
Return the chicken and vegetables to the oven for a further 15 - 20 mins until the chicken is cooked through and the vegetables are crisp and golden
Serve with cooked peas
Ingredients
| 600g | Chicken breasts (skinless and boneless) |
| 300g | Potatoes (cubed) |
| 300g | Pumpkin (cubed) |
| 2 | Carrots (chopped) |
| 2 | Red onions (chopped) |
| 1 | Red capsicum (chopped) |
| 3 | Cloves garlic (finely sliced) |
| 2 | Sprigs rosemary |
| 40ml | Olive oil |
| 1 | Spray olive oil |
| 1 | Lemon (grated) |
| 1 tbsp | Parsley chopped |
| 200g | Frozen peas |
