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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.