Roasted chicken and vegetables with parsley sauce

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(8)
Main Meals (Dinners)
2 peopleServes
2
Prep   10 min
Cook   25 min
  • Chicken Maryland, 300 g, approx. 2 maryland
  • Pumpkin, any type, 2½ cup(s) diced
  • Brussels sprouts, 2 cup(s) (halved)
  • Olive oil, 2 teaspoon(s)
  • Garlic, 2 clove(s)
  • Lemon, ½ lemon(s), zested and juiced
  • Parsley, ½ bunch(s), leaves picked
  • Capers, 1 tablespoon(s)
  • Baby spinach, 2 cup(s)

Method

Preheat oven to 200°C (180°C fan forced).

Place chicken marylands, pumpkin and brussels sprouts on a lined baking tray and drizzle with oil, one clove of thinly sliced garlic and lemon zest (reserve juice). Toss well to combine. Roast for 20-25 minutes or until chicken juices run clear.

Meanwhile, make the parsley sauce. Combine parsley leaves, remaining garlic clove, capers and reserved lemon juice in a small food processor and blitz until smooth.

To serve combine the roasted vegetables and baby spinach in a large bowl. Divide between two serving plates and top with chicken and parsley sauce.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables3.2
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories403
Protein33.9 g
Total fat19.4 g
- Saturated fat5.2 g
Total carbohydrates14.3 g
- Total sugars13 g
Fibre13.1 g
Sodium227 mg

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