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Tuscan chicken tray bake

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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.

12 Ingredients


  • 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 1

    Preheat oven to 200°C/180°C fan forced. Combine oregano

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    (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.


  • Step 2

    Arrange 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 3

    Top with rocket (60g baby rocket) then drizzle over balsamic vinegar (1 tbsp balsamic vinegar) to serve.
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Nutritional Information

Per serving

  • 296

  • 1238 kj

  • 6.9g

  • 1.4g

  • 8.1g

  • 40.3g

  • 12.8g

All quantities above are averages

Image by Brett Stevens

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