Grilled Chicken and Veggies
Nutrition per serving
Calories | 459 kcal |
Protein | 31.9 g |
Carbs | 32.8 g |
Fats | 21.7 g |
Saturated Fat | 3.3 g |
Monounsaturated Fat | 14 g |
Polyunsaturated Fat | 2.5 g |
Sugars | 13.7 g |
Fiber | 6.5 g |
Sodium | 125 mg |
Ingredients
Chicken Breast | |
Red Bell Pepper (capsicum) | |
Red Onion | |
Courgette (Zucchini) | |
Sweet Potato | |
Tomato Puree | |
Red Wine Vinegar | |
Mixed Herbs | |
Olive Oil | |
Olive Oil |
Preparations
1. Preheat the oven to 200 C (392 F)
1. Preheat the oven to 200 C (392 F)
2. Remove the core/chop the pepper into 2cm pieces.
3. Peel/chop the onion into 2cm pieces.
4. Chop the courgette and potatoes into 2cm pieces.
Cooking Instructions
1. Place the potatoes and red onion onto a baking tray and drizzle over ½ a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for about 15-20 minutes until tender and crispy.
1. Place the potatoes and red onion onto a baking tray and drizzle over ½ a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for about 15-20 minutes until tender and crispy.
2. Place the red pepper and courgette onto another baking tray and drizzle over ½ a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook on the middle shelf of the oven for about 15-20 minutes until tender and charred around the edges.
3. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book.
4. In a small bowl, combine the tomato purée with a tsp of olive oil, the mixed herbs and a pinch of salt and pepper. Evenly spread the mixture over the chicken breast.
5. When the potatoes/red onion are cooked, tip them out into the baking tray with the red pepper/courgette and keep on the middle shelf.
6. Turn the grill to high heat and place the chicken onto the baking tray from the potato/onion and grill for about 6 minutes on each side until cooked through/no longer pink in the middle.
7. Once the vegetables are completely cooked through, remove the tin from the oven and drizzle over ½ a tbsp of red wine vinegar and toss everything together.
8. Serve the chicken on top of the vegetables.