One Tray Lemon & Herb Chicken With Summer Veggies
One Tray Lemon & Herb Chicken With Summer Veggies
When you can’t be bothered making dinner, this is the dinner for you! It’s healthy and so easy! It always saves me on those nights I’m too tired to be standing at the stove or chopping a million ingredients.
Ingredients
- 4 chicken breasts
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon & herb seasoning
- 1 red onion cut into chunks
- 1 bunch asparagus cut in half
- 1 zucchini large, sliced
- 1 cup cherry tomatoes
- 1 handful green beans trimmed
- 1/2 cup green olives or kalamata olives, pitted
- 1/2 cup chicken stock
- sea salt & cracked black pepper
- 1 cup basil leaves
- 100 g feta cheese soft
- 1 lemon juice squeezed (optional)
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Place the chicken breasts in a large roasting dish. Drizzle over half the olive oil and sprinkle over the lemon and herb seasoning. Roast in the oven for 10 minutes, then remove.
- Scatter over the onion, asparagus, zucchini, cherry tomatoes, green beans and olives. Drizzle over the remaining olive oil and pour the chicken stock over the vegetables. Season well.
- Roast for 15 minutes, until the vegetables are softened and cooked. Sprinkle the basil leaves over the top.
- Divide the vegetables among serving bowls, top with a chicken breast and crumble over the feta cheese. Squeeze over some fresh lemon juice, if you like.
Nutrition
Calories: 508kcalCarbohydrates: 10gProtein: 54gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 168mgSodium: 860mgPotassium: 1083mgFiber: 2gSugar: 4gVitamin A: 786IUVitamin C: 31mgCalcium: 175mgIron: 2mg
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