Roast chicken and vegies with parsley salad
Please log in to save or rate.
Time to make:
$4.35 per serve
(at time of publication)
Full ingredients list:
- 4 x 125g chicken breast fillets
- 4 medium potatoes, pricked
- 400g sliced pumpkin
- 1 tablespoon Garden Gourmet Roast paste
- 1 cup flat-leaf parsley leaves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon sultanas, finely chopped
- 2 cups steamed green beans, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place baking tray in oven. Preheat oven to 220ºC. Place a frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side until brown.
Step 2 Meanwhile, cook potatoes in microwave for 5 minutes until tender. Cut in half.
Step 3 Place chicken, potatoes and pumpkin onto hot baking tray. Lightly spray potatoes and pumpkin with oil and season with pepper. Spread Roast paste over chicken. Cook for 15-20 minutes, or until chicken is cooked through, pumpkin is tender and potatoes are crispy.
Step 4 Combine parsley, oil, lemon juice and sultanas in a bowl. Season with pepper.
Step 5 Serve chicken and roast vegies with steamed beans and the parsley dressing.
About this recipe
First published: July 2013