Herbed Chicken And Roast Vegetables
- Replies 2
I've said before I love cooking Chicken and I have so many ways of doing it.
This dish is so easy, flavoursome, nutritious and yum.
INGREDIENTS
600 grams chicken breast fillet
2 medium carrots
sliced thinly
1 red capsicum chopped
1 orange sweet potato
cut into small size chunks
1 medium beetroot peeled and cut into small size chunks
small bag of baby spinach around 125g
1 garlic minced or 1 tablespoon jar garlic
2 teaspoon dried oregano
1 teaspoon tyme
Around 2 tablespoons olive oil
NOTE : You can substitute the oregano and tyme with either mixed herbs or Italian herbs. Ive done them all
METHOD
Preheat oven 240 C 220 C fan-forced
1. Line 2 oven trays with baking paper. On one tray add capsicum
and beetroot.
On the other tray add carrots and sweet potato
2. Drizzle olive oil over both trays of vegetables, add salt n pepper. Then toss vegetables to coat in oil . Cook in oven for around 20 minutes or until tender.
3. while vegies are roasting in a large bowl add herbs and garlic and mix.
4 . Place chicken on a board and place the palm of your hand on top and slice horizontally to create two steaks , continue with other pieces.
5. Add the chicken to the bowl with herbs and garlic and toss chicken to coat.
6. In a large frypan , drizzle oil and cook chicken in batches on medium heat for around 5 minutes on each side. .
7. In a large bowl add and combine roast vegies and baby spinach.
8. Slice the herbed chicken and then plate up . Place vegies on a plate and spread out and top with chicken.
Enjoy
This dish is so easy, flavoursome, nutritious and yum.
INGREDIENTS
600 grams chicken breast fillet
2 medium carrots
sliced thinly1 red capsicum chopped
1 orange sweet potato
cut into small size chunks1 medium beetroot peeled and cut into small size chunks
small bag of baby spinach around 125g
1 garlic minced or 1 tablespoon jar garlic
2 teaspoon dried oregano
1 teaspoon tyme
Around 2 tablespoons olive oil
NOTE : You can substitute the oregano and tyme with either mixed herbs or Italian herbs. Ive done them all
METHOD
Preheat oven 240 C 220 C fan-forced
1. Line 2 oven trays with baking paper. On one tray add capsicum
and beetroot. On the other tray add carrots
and sweet potato 2. Drizzle olive oil over both trays of vegetables, add salt n pepper. Then toss vegetables to coat in oil . Cook in oven for around 20 minutes or until tender.
3. while vegies are roasting in a large bowl add herbs and garlic and mix.
4 . Place chicken on a board and place the palm of your hand on top and slice horizontally to create two steaks , continue with other pieces.
5. Add the chicken to the bowl with herbs and garlic and toss chicken to coat.
6. In a large frypan , drizzle oil and cook chicken in batches on medium heat for around 5 minutes on each side. .
7. In a large bowl add and combine roast vegies and baby spinach.
8. Slice the herbed chicken and then plate up . Place vegies on a plate and spread out and top with chicken.
Enjoy
.png){kind=icon}
