Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low cost / value, Low fat
Course: Lunch, Main
Favourite flavours: Chicken, Easy recipes, Salad
Boost your daily veggie intake without compromising on taste.
INGREDIENTS
1 large kumara (Also known as orange sweet potatoes or gold sweet potatoes), peeled, cut into bite-size chunks
1 red capsicum, chopped
1 yellow capsicum, chopped
2 zucchini, thickly sliced
¼ cup (60ml) olive oil
2 teaspoons fennel seeds
¼-½ teaspoon chilli flakes
2 large chicken breasts
1 punnet cherry tomatoes
100g bag baby four seasons salad
1-2 tablespoons vinegar
1 yellow capsicum, chopped
2 zucchini, thickly sliced
¼ cup (60ml) olive oil
2 teaspoons fennel seeds
¼-½ teaspoon chilli flakes
2 large chicken breasts
1 punnet cherry tomatoes
100g bag baby four seasons salad
1-2 tablespoons vinegar
METHOD
1. Preheat oven to 200°C or 180°C fan. Place vegetables, 2 tablespoons of olive oil, fennel seeds and chilli flakes in a roasting pan. Season and toss to coat. Bake for 15 minutes.
2. Meanwhile, heat remaining oil in a frying pan on medium. Cook chicken breasts for 2 minutes each side, until browned. Place chicken and tomatoes in roasting pan with vegetables and cook for 10 minutes, until cooked. Slice chicken.
3. Serve with salad drizzled with vinegar.
2. Meanwhile, heat remaining oil in a frying pan on medium. Cook chicken breasts for 2 minutes each side, until browned. Place chicken and tomatoes in roasting pan with vegetables and cook for 10 minutes, until cooked. Slice chicken.
3. Serve with salad drizzled with vinegar.
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