Lemon chicken vege bake

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

Photographer: Devin Hart

Save to favs/meal planning

See favs

Serves: 6

Time to make: 1 hr 40 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

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

Instructions

Stay Awake

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.

Nutrition Info (per serve)

Calories 333 cal

Kilojoules 1390 kJ

Protein 29 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 10 g

Dietary fibre 8 g

Sodium 120 mg

Calcium 90 mg

Iron 2.5 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.

Save to favs/meal planning

See favs PRINT