Nothing says ‘easy’ at the end of a busy day like a tray bake that you can throw together.
Make this meat free by swapping the chicken breasts for a drained 400g can chickpeas, then place 180g sliced haloumi (contains dairy) over the baked vegetables before sprinkling with pine nuts and baking for final the 15 minutes.Make this meat free by swapping the chicken breasts for a drained 400g can chickpeas, then place 180g sliced haloumi (contains dairy) over the baked vegetables before sprinkling with pine nuts and baking for final the 15 minutes.
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Wood Cutting Board:
Most Used Chef’s Knife:
Frantoia Olive Oil 1 Liter:
Jersey Fresh Crushed Tomatoes:
Cento Plum Tomatoes:
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INGREDIENTS
Potato
600 g, cut into wedges
Cherry tomatoes
250 g, halved
Fennel bulb(s)
1 medium, cut into wedges
Red capsicum
2 medium, cut into thick strips
Dried oregano
1 tbs
Lemon(s)
1 medium, halved
Black olives, drained
50 g, pitted
Skinless chicken breast
600 g, (4 x 150g)
Pine nuts
1 tbs
Fresh basil
¼ cup(s), torn
Oil spray
1 x 3 second spray(s)
INSTRUCTIONS:
Preheat oven to 200°C.
Cook potatoes in a large saucepan of boiling salted water for 8 minutes. Drain. Return to pan and set aside, covered, for 5 minutes to steam.
Combine potatoes, tomatoes, fennel, capsicums, oregano, lemon and olives in a deep roasting pan. Spread evenly over base of pan and top with chicken breasts. Lightly spray with oil and season with salt and pepper. Bake for 20 minutes. Scatter over nuts and bake for a further 15 minutes or until wedges are tender and chicken is cooked through.
To serve, sprinkle with basil and squeeze over juice from roasted lemon.