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Roasted chicken and veges with parsley salad

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Serves: 4
Time to make: 35 mins
( Hands-on time: 20 mins )
Total cost: $ 17.44 / $ 4.36 per serve

(at time of publication)


Roasted chicken and veges with parsley salad

  • Ingredients

  • Nutrition Info.(per serve)

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

  • Nutrition Info

    • Kilojoules 1560kJ

    • Calories 372cal

    • Protein 34g

    • Total fat 12g

    • Saturated fat 3g

    • Carbohydrates 30g

    • Sugars 7g

    • Dietary fibre 7g

    • Sodium 450mg

    • Calcium 140mg

    • Iron 3.5mg

    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.


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    Variations

    Make it gluten free: Use gluten-free seasoning.

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    Author: Sally Parker -
    Photographer: Mark O'Meara
    First published: Apr 2014
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