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Roasted chicken and veges with parsley salad

  • Hands-on time: 20 mins
  • Time to make: 35 mins
  • Serving: 4 people
Ingredients

Ingredients

4 x 125g chicken breast fillets
  • 4 medium-sized potatoes, pricked
  • 400g pumpkin, sliced
  • 2 teaspoons Tuscan seasoning mixed with 1 teaspoon oil
  • 1 cup fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon sultanas, finely chopped
  • 2 cups steamed green beans
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Place baking tray in oven. Preheat oven to 220°C. Place a frying pan over a high heat. Spray chicken with oil and cook each side for 2 minutes until brown.

    2 Meanwhile, cook potatoes in microwave for 5 minutes until tender. Cut in half.

    3 Place chicken, potatoes and pumpkin on prepared hot baking tray. Lightly spray potatoes and pumpkin with oil and season with pepper. Rub Tuscan seasoning paste over chicken. Cook for 15-20 minutes or until chicken is cooked through, pumpkin is tender and potatoes are crispy.

    4 To make parsley salad, combine parsley, oil, lemon juice and sultanas in a bowl. Season with pepper.

    5 Serve chicken and roasted vegetables with beans and parsley salad.

    Variations

    Make it gluten free: Use gluten-free seasoning.

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