Lemon chicken vege bake
Serves: 6
Time to make: 1 hr 40 mins
Hands-on time: 20 mins
Total cost: $21.60 / $3.60 per serve
(at time of publication)
Ingredients
spray oil
Instructions
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)
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Calories 333cal
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Kilojoules 1390kJ
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Protein 29g
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Total fat 7g
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–Saturated fat 1g
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Carbohydrates 35g
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–Sugars 10g
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Dietary fibre 8g
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Sodium 120mg
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Calcium 90mg
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Iron 2.5mg
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.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
