Roast lemon chicken and veg
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4
| Prep | 25 min | |
| Cook | 30 min |
- Basil, ¼ cup(s), finely chopped
- Extra virgin olive oil, 1 tablespoon(s)
- Lemon, 1 lemon(s), finely grated zest and juice
- Dried mixed herbs, 2 teaspoon(s)
- Garlic, 3 clove(s), crushed
- Chicken tenderloin, lean, raw, 600 g
- Cauliflower, 200 g, cut into florets
- Carrot, 2 medium carrot(s), sliced into thick rounds
- Zucchini, 2 medium, thickly sliced into rounds
- Mushrooms, 250 g, button
- Chicken liquid stock, salt reduced, ⅓ cup(s)
Method
Preheat the oven to 200°C (180°C fan-forced).
Combine half of the basil, 1/2 a tablespoon of olive oil and all of the lemon zest, juice, dried herbs, garlic and chicken in a bowl. Season generously with freshly ground black pepper and toss well to coat the chicken.
Place vegetables into a large roasting tin drizzle with 1/2 a tablespoon of olive oil. Toss to combine. Top evenly with the chicken mixture, then pour stock over the ingredients.
Bake, tossing the chicken and vegetables halfway through, for 25–30 minutes or until the chicken is cooked through and the veggies are soft.
Divide chicken and vegetables into four serves and sprinkle with remaining basil.
TIP: This recipe makes four serves. You can store any leftovers in the fridge for up to 2 days or in the freezer for 3 months. Thaw the frozen mixture in the fridge overnight. Transfer the chilled mixture to a baking dish and reheat in a preheated 220°C (200°C fan-forced) oven for 15–20 minutes or until hot and crispy.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 264 |
| Protein | 38 g |
| Total fat | 6.7 g |
| - Saturated fat | 1.4 g |
| Total carbohydrates | 6.5 g |
| - Total sugars | 5.9 g |
| Fibre | 5.7 g |
| Sodium | 159 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series