Roasted chicken and veges with parsley salad

Serves: 4

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

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4 x 125g chicken breast fillets

4 medium-sized potatoes, pricked

400g pumpkin, sliced

2 teaspoons Tuscan seasoning mixed with 1 teaspoon oil

1 cup fresh flat-leaf parsley

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon sultanas, finely chopped

2 cups steamed green beans

Instructions

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1 Place baking tray in oven. Preheat oven to 220°C. Place a frying pan over a high heat. Spray chicken with oil and cook each side for 2 minutes until brown.

2 Meanwhile, cook potatoes in microwave for 5 minutes until tender. Cut in half.

3 Place chicken, potatoes and pumpkin on prepared hot baking tray. Lightly spray potatoes and pumpkin with oil and season with pepper. Rub Tuscan seasoning paste over chicken. Cook for 15-20 minutes or until chicken is cooked through, pumpkin is tender and potatoes are crispy.

4 To make parsley salad, combine parsley, oil, lemon juice and sultanas in a bowl. Season with pepper.

5 Serve chicken and roasted vegetables with beans and parsley salad.

Variations

Make it gluten free: Use gluten-free seasoning.

Nutrition Info (per serve)

Calories 372 cal

Kilojoules 1560 kJ

Protein 34 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 7 g

Sodium 450 mg

Calcium 140 mg

Iron 3.5 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.