Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Dinners don’t get easier than tray bakes – this Italian-inspired chicken breast version is easy, low-fat and healthy, too.
2 tsp dried oregano leaves
2 tsp finely grated lemon rind
1/2 tsp dried chilli flakes
4 x 150g skinless chicken breasts
2 large zucchini, thickly sliced
250g cherry tomatoes
400g can cannellini beans, rinsed, drained
2 tsp extra virgin olive oil
125ml (1/2 cup) Massel Salt Reduced Chicken Style Liquid Stock
1 bunch asparagus, trimmed
60g baby rocket
1 tbsp balsamic vinegar
3 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Combine oregano(2 tsp dried oregano leaves), lemon rind (2 tsp finely grated lemon rind) and chilli (1/2 tsp dried chilli flakes). Sprinkle evenly over chicken (4 x 150g skinless chicken breasts). 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.
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Step 2Arrange zucchini (2 large zucchini, thickly sliced), tomatoes (250g cherry tomatoes) and beans (400g can cannellini beans, rinsed, drained) in a large baking dish. Drizzle over oil (2 tsp extra virgin olive oil). Add chicken and stock (125ml (1/2 cup) Massel Salt Reduced Chicken Style Liquid Stock). Roast for 15 minutes. Add asparagus (1 bunch asparagus, trimmed). Roast for 5 minutes or until veg is tender and chicken is cooked through.
Step 3Top with rocket (60g baby rocket) then drizzle over balsamic vinegar (1 tbsp balsamic vinegar) to serve.
All quantities above are averages