Quick roast chicken dinner
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Roasting the chicken on top of the veggies in the same pan allows the aromas of fennel to infuse into the chicken making for a delicious and super quick mid-week dinner.
Ingredients
Baby carrot
12 individual, (1 bunch)
Broccoli
350 g, cut into florets
Fennel
1 small, thinly sliced
Skinless chicken breast
540 g, (buy 2 x 300g fillets), fat trimmed
Green string beans
200 g
Gravy powder
1 tbs, (1 x 20g packet)
Oil spray
1 x 3 second spray(s)
Olive oil
1 tbs
Instructions
1
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.
2
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.
3
Boil, steam or microwave beans until tender. Prepare gravy following packet instructions. Thickly slice chicken and serve with roast vegetables, beans and gravy.
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