Chicken and vegetable tray bake

Author: HFG staff

Photographer: HFG staff

Healthy, easy and super-nutritious chicken and vegetable tray bake is a lower-carb dinner winner.

Serves: 2

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 medium carrot, cut into 1cm chunks
¾ cup celeriac, cut into 1cm chunks
1 red onion, chopped into wedges
1 teaspoon olive oil
2 boneless skinless free-range chicken thighs, cut in half
finely grated zest and juice 1 lemon
1 red capsicum, sliced
8 broccolini, halved lengthways if thick
2 tablespoons chopped fresh mint and flatleaf parsley, to serve

Instructions

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1 Heat the oven to 200°C/ fan 180°C/gas 6. Toss the carrot, celeriac and onion chunks with ½ teaspoon of the olive oil in a roasting tin. In a bowl, toss the chicken with the remaining oil and the lemon zest. Arrange the chicken and red capsicum slices on top of the vegetables. Put the tin in the oven and roast for 25 minutes.

2 Add the broccoli to the roasting tin, toss everything together and roast for another 10 min until the chicken is cooked through and the vegetables are tender. Add lemon juice to taste, then scatter over the herbs and serve.

Nutrition Info (per serve)

Calories 253 cal

Kilojoules 1059 kJ

Protein 32 g

Total fat 6.1 g

Saturated fat 1.3 g

Carbohydrates 13.2 g

Sugar 11.4 g

Dietary fibre 7.9 g

Sodium 158 mg

Calcium 118 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.