with Balsamic Asparagus & Parsley
When you bake herby chicken on a tray with asparagus-studded veggies and warming Mediterranean flavours, it allows all the delicious aromas to bake into each other. All you have to do is sit back, relax and watch this traybake work its magic and you'll have dinner plated up in no time. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Utensils
Tags
Chicken thigh
660 g
Chopped Potato
1 packet
Zucchini
1
Brown onion
1
Asparagus
1
Parsley
1 packet
Mediterranean Spice Blend
1 sachet
Carrot
1
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
- Preheat oven to 240°C/220°C fan-forced.
- Slice zucchini into thick rounds.
- Cut carrot into large chunks.
- Cut brown onion into thick wedges. Trim asparagus.
- Place prepped veggies and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Place chicken thigh on top of veggies then drizzle with olive oil and sprinkle over Mediterranean seasoning. Turn to coat.
- Bake until veggies are tender and chicken is cooked through, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- When traybake has 10 minutes remaining, remove tray from oven and add asparagus.
- Drizzle with olive oil and balsamic vinegar. Season with salt and toss to coat. Roast until tender.
- Slice chicken if preferred.
- Divide Greek chicken and potato traybake between plates.
- Tear over parsley to serve. Enjoy!
626
kcal
Calories
2620
kJ
Energy (kJ)
22.4
g
Fat
6
g
of which saturates
34.9
g
Carbohydrate
11.5
g
of which sugars
8.7
g
Dietary Fibre
69.7
g
Protein
0
mg
Cholesterol
768
mg
Sodium
