Quick roast chicken dinner
12 individual, (1 bunch)
350 g, cut into florets
1 small, thinly sliced
Skinless chicken breast
540 g, (buy 2 x 300g fillets), fat trimmed
WW Gravy, Brown Onion
1 tbs, (1 x 20g packet)
1 x 3 second spray(s)
- Preheat oven to 190°C or 170°C fan-forced. Place carrots, broccoli and fennel in a large baking dish. Drizzle with 2 teaspoons oil and toss to coat. Pour ¾ cup (185ml) water over vegetables. Bake for 25 minutes or until tender.
- Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 1 minute each side or until browned. Place chicken over vegetables for last 15 minutes of baking.
- Boil, steam or microwave beans until tender. Prepare gravy following packet instructions. Thickly slice chicken and serve with roast vegetables, beans and gravy.