ITALIAN-STYLE CHICKEN + VEGGIES TRAY BAKE

Serves 4 | Preparation time 15mins | Cooking time 30mins

Ingredients

  • Olive oil, 2 tbs
  • Garlic, 4 cloves crushed
  • Mixed herbs, 2 tsp dried
  • Carrots, 2 medium, peeled, cut into 2cm slices
  • Cauliflower, 200g chopped
  • Broccoli, 200g chopped
  • Red onion, 1 cut into wedges
  • Cannellini beans, 420g can rinsed, drained
  • Chicken, 600g breast fillets, halved crossways
  • Silverbeet, 1 bunch trimmed, chopped
  • Red wine vinegar, ¼ cup
  • Parsley, 2 tsp flat-leaf, chopped

Method

  1. Preheat oven to 200o Combine oil, garlic, mixed herbs in a small bowl.
  2. Place carrot, cauliflower, broccoli, onion, beans on a large baking tray. Drizzle over half the oil mixture and toss to combine. Spread out in a single layer.
  3. Arrange chicken over vegetables mixture and brush with remaining oil mixture. Bake for 30mins or until the chicken is cooked through and the vegetables are tender.
  4. Meanwhile, place silverbeet in a heatproof bowl and cover with boiling water. Set aside for 1-2mins or until wilted. Drain well.
  5. Arrange silverbeet around chicken mixture. Drizzle with vinegar and sprinkles with parsley to serve.

Variations – swap cauliflower and broccoli for capsicum and zucchini; swap parsley for spring onion.