Lemon chicken and vegetable pasta

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

½ head cauliflower, broken in florets
1 ½ cups Brussels sprouts, halved
1 ½ teaspoons gluten-free ground cumin
spray oil
250g gluten-free penne pasta
300g boneless and skinless chicken thighs
375g jar Ozganics Moroccan Lemon Chicken Simmer Sauce (gluten free) OR 3 cups homemade passata plus 2 teaspoons zest of lemon

1 Preheat oven to 190°C. Place cauliflower florets and sprouts on a tray. Sprinkle with cumin. Spray with oil. Cook for 25 minutes.

2 Meanwhile, cook pasta following packet directions. Pan-fry chicken until lightly golden. Add simmer sauce or passata and heat through.

3 Drain pasta and mix with vegetables, chicken and sauce. Garnish with chopped fresh coriander or parsley if you prefer.

Calories 459cal

Kilojoules 1920kJ

Protein 25g

Total fat 11g

–Saturated fat 2g

Carbohydrates 65g

–Sugars 9g

Dietary fibre 8g

Sodium 570mg

Calcium 90mg

Iron 3.5mg

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.

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