Tuscan Chicken Tray Bake
Recipe: #36317
January 18, 2021
Categories: Chicken, Asparagus, Oven Roast, Fresh Tomatoes, Zucchini, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian."
Ingredients
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 by Step Method
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
No special items needed.