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Lemon chicken vege bake

  • Hands-on time: 20 mins
  • Time to make: 1 hr 40 mins
  • Serving: 6 people
Ratings: 3.0
Ingredients

Ingredients

spray oil

  • 4 potatoes, sliced
  • 2 medium-sized kumara, sliced
  • ½ cauliflower, broken in florets
  • 150g Brussels sprouts, halved if large
  • 1 bulb garlic, broken in cloves
  • spray oil
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon Tuscan seasoning
  • 2 lemons (¼ juiced, 1 ¾ sliced)
  • 600g skinless chicken breasts, sliced
  • 6 tomatoes, sliced
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Preheat oven to 180°C. Spray oil into base of ovenproof dish and arrange potato and kumara slices with cauliflower, Brussels sprouts and garlic.

    2 Spray with oil. Sprinkle with cumin and Tuscan seasoning. Squeeze a little lemon juice over the vegetables.

    3 Arrange chicken breast slices over vegetables with tomatoes and lemon slices. Spray with olive oil. Bake for 60-80 minutes, covering with foil if chicken becomes too brown.

    Serving suggestion

    Serve sprinkled with basil and freshly ground pepper.

    Variations

    Make it gluten free: Check cumin and Tuscan seasoning are gluten free.

    HFG tip

    • This recipe is best made in a large, shallow ovenproof dish to ensure even cooking.
    • It can be prepared in advance, chilled and cooked later. Allow the dish to reach room temperature before baking.

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