Mini roast chickenReviewed by our expert panel
(at time of publication)
- 1 skinless chicken breast
- 1 potato, sliced 1cm
- ½ red onion, sliced
- 2 tomatoes, sliced
- 1 tablespoon lemon juice
- 1 tablespoon grated zest of lemon
- 6 olives
- 2 cloves garlic
- 1 tablespoon olive oil
1 Preheat the oven to 200º°C. Put all the sliced veges and the olives, garlic, lemon zest and juice into a small baking dish. Pour over the olive oil and toss until the ingredients are well coated. Arrange the chicken breasts on top of the veges and season with salt and pepper.
2 Place the dish in the oven and cook for around 30 minutes, until the chicken is done and the vegetables are tender.
Serve with a side of whatever greens are in season – broccoli, asparagus, beans, courgettes, peas – they all work beautifully with this roast meal.
Nutrition Info (per serve)
Total fat 14.9g
–Saturated fat 2.9g
Dietary fibre 4.9g
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