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Italian Herb Chicken and Veggie Bake

GLUTEN FREE | DAIRY FREE | 1 TRAY BAKE | 5 MINS PREP

The dream Dinner scenario: delicious, easy to whip up and minimal washing up. And this chicken and veg bake ticks all this boxes.

So so easy to throw together and if you’ve ever eaten roast beets before, you will be hooked after this!

Save this one for a lazy and delicious din this week. **add more veg, chicken or side of quinoa to get more serves 

Italian Herb Chicken and Veggie Bake

An easy weeknight dinner with all your favourites – chicken, baked veggies and minimal clean up!
Prep Time5 minutes
Cook Time30 minutes
Course: Main Course, Salad
Cuisine: Dairy Free, Gluten Free, One Tray Dinner, Quick and Easy Dinner

Ingredients

  • 2 chicken breasts halved
  • 1 TBS Dried Mixed Italian Herbs
  • 1 clove garlic
  • 500g Pumpkin cut into wedges
  • 1 large beetroot
  • 1 Red Onion
  • 1 clove of garlic
  • 2 TBS olive oil
  • juice of 1 lemon
  • Leafy greens avocado and lemon slices to serve
  • Side of quinoa optional

Instructions

  • Preheat oven to 200°. Slice chicken breasts lengthways (or use 4 smaller oneand coat with half oil, lemon juice & italian herbs.
  • Cut pumpkin, garlic, beetroot and onion into wedges, add to a large baking dish/tray and drizzle with remaining oil. Add chicken breasts on top and put in oven.
  • Bake for 30minutes or until chicken is cooked and veggies are tender. Serve on top of leafy greens with lemon slices and avo.
  • If you want to have with some quinoa don’t forget to pop that on to cook.

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