Tuscan Chicken Tray Bake

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (467.1 g)
  • Calories 338.8
  • Total Fat - 8.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 128.4 mg
  • Sodium - 14300.5 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 5.4 g
  • Sugars - 7.8 g
  • Protein - 51 g
  • Calcium - 118 mg
  • Iron - 4.2 mg
  • Vitamin C - 34.1 mg
  • Thiamin - 0.3 mg

Step 1

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

Step 2

Combine oregano, lemon rind and chilli and sprinkle evenly over chicken and season.

Step 3

Heat a large non-stick frying pan over high heat and lightly spray with oil and cook chicken for 1-2 minutes each side or until browned.

Step 4

Arrange zucchini, tomatoes and beans in a large baking dish and drizzle over oil and then add chicken and stock and roast for 15 minutes in pre-heated oven, before adding asparagus and then roast for for a further 5 minutes or until vegetables is tender and chicken is cooked through.

Step 5

Top with rocket then drizzle over balsamic vinegar to serve.

Tips & Variations


No special items needed.

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