Nothing says easy summer dining like a tray bake! This Italian inspired chicken breast version is easy, low fat and healthy too. Perfect for busy households, this
recipe serves 4 and can be on the table in 40mins!
Ingredients:
2 tsp dried oregano leaves
2 tsp finely grated lemon rind
½ tsp dried chilli flakes
4x 150g skin off chicken breast fillets
2 large zucchini, thickly sliced
250g cherry tomatoes
400g can cannellini beans, rinsed, drained
2 tsp extra virgin olive oil
125ml (1/2 cup) salt reduced chicken stock
1 bunch asparagus, trimmed
60g baby rocket
1 tbs balsamic vinegar
Method:
Step 1.
Preheat oven to 180 degrees Celsius fan forced. Combine oregano, lemon
rind and chilli. Sprinkle evenly over chicken. Season. Heat a large non-stick
frying pan over high heat and lightly spray with oil. Cook chicken for 1-2
minutes each side or until browned.
Step 2.
Arrange zucchini, tomatoes and beans in a large baking dish. Drizzle over oil.
Add chicken and stock. Roast for 15 minutes. Add asparagus. Roast for 5
minutes or until veg is tender and chicken is cooked through.
Step 3.
Top with rocket then drizzle over balsamic vinegar to serve.
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