Recipe: Lemon chicken vege bake
Here's a healthy and easy bake full of fibre and veges. A great dinner in a sensible diet.
|4 potatoes, sliced|
|2 medium-sized kumara, sliced|
|½ cauliflower, broken in florets|
|150g brussels sprouts, halved if large|
|1 bulb garlic, broken in cloves|
|1½ tsp ground cumin|
|¼ tsp tuscan seasoning|
|2 lemons, ¼ juiced, 1¾ sliced|
|600g skinless chicken breasts, sliced|
|6 tomatoes, sliced|
Preheat oven to 180 degrees Celsius. Arrange potato and kumara slices in the base of a lightly greased ovenproof dish with cauliflower, brussels sprouts and garlic.
Spray with oil. Sprinkle with cumin and tuscan seasoning.
Squeeze a little lemon juice over the vegetables.
Arrange chicken breast slices over vegetables with tomatoes and lemon slices. Spray with olive oil.
Bake for 60-80 minutes, until chicken is cooked through, covering with foil if chicken becomes too brown.
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