Lemon chicken vege bake

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

Photographer: Devin Hart

First published: May 2014

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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

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 333cal

Kilojoules 1390kJ

Protein 29g

Total fat 7g

–Saturated fat 1g

Carbohydrates 35g

–Sugars 10g

Dietary fibre 8g

Sodium 120mg

Calcium 90mg

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.

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