Mini roast chicken
Serves:
1
Time to make:
40 mins
Total cost:
$7.10 / $7.10 per serve
(at time of publication)
(at time of publication)
Instructions
Instructions and steps:
Step 1 Preheat the oven to 200º°C. Put all the sliced veges and the olives, garlic, lemon zest and juice into a small baking dish. Pour over the olive oil and toss until the ingredients are well coated. Arrange the chicken breasts on top of the veges and season with salt and pepper.
Step 2 Place the dish in the oven and cook for around 30 minutes, until the chicken is done and the vegetables are tender.
HFG Tip
Serve with a side of whatever greens are in season - broccoli, asparagus, beans, courgettes, peas - they all work beautifully with this roast meal.
About this Recipe
Photography: Bruce Benson
First Published:
May 2005
Rating:
No votes yet
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Full ingredient list:
- 1 skinless chicken breast
- 1 potato, sliced 1cm
- 1/2 red onion, sliced
- 2 tomatoes, sliced
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon zest
- 6 olives
- 2 cloves garlic
- 1 tablespoon olive oil
Nutritional information (per serve)
Energy:
1720kJ
Calories:
411cal
Protein:
44g
Fat:
14.9g
- saturated:
2.9g
Carbohydrates:
25g
- sugars:
6.3g
Dietary Fibre:
4.9g
Sodium:
371mg
Calcium:
NS
Iron:
2.2mg
Nutrition information is given per serve
*NS: not specified
