Roasted chicken and veges with parsley salad
Reviewed by our expert panelServes: 4
Time to make: 35 mins
Hands-on time: 20 mins
Total cost: $17.44 / $4.36 per serve
(at time of publication)
Ingredients
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
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)
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Calories 372cal
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Kilojoules 1560kJ
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Protein 34g
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Total fat 12g
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–Saturated fat 3g
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Carbohydrates 30g
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–Sugars 7g
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Dietary fibre 7g
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Sodium 450mg
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Calcium 140mg
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Iron 3.5mg
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: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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