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Portuguese chicken and roasted vegetables

Serves 4

Prep Time 10 min

Cooking Time 30 min

Ingredients

  • 400g skinless mini chicken breast fillets, halved lengthways
  • 3tbsp peri-peri marinade
  • 2 parsnips, sliced
  • 2 carrots, sliced
  • 2 red peppers, chopped
  • 1 sweet potato, sliced
  • 1 medium white potato, sliced
  • 1tbsp sunflower oil
  • Cooking oil spray
  • Zest of 1 orange and juice of 2, plus extra zest to garnish
  • Mixed leaves, to serve

Method

    1. Preheat the oven to 200ºC/fan 180ºC/gas 6 and line a large roasting dish with baking paper. Mix the chicken in a medium bowl with half the marinade,
      then set aside.
    2. In another bowl, toss the vegetables and the potatoes in the remaining marinade withthe sunflower oil. Tip into the prepared roasting dish and cook for 30 min or until tender.
    3. About 10 min before the end of the cooking time, heat a little spray oil in a frying pan and cook the chicken over a high heat for 5–6 min until cooked through. Add the orange zest and juice and cook for a further 1–2 min.
    4. Serve the roasted vegetables and chicken with mixed leaves, sprinkled with extra zest.

Nutrition per serving

Read more on how we calculate nutrition.
309kcal 28.1g 6.4g 1.1g 10.1g 18.5g 0.5g 76mg 36.7g 2mg

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