Skillet cooked chicken breast with roasted vegetables
Skillet cooked chicken breast with roasted vegetables
Ingredients
- 100g broccoli
- 10g ginger (fresh)
- 2 garlic cloves
- 2 chicken breasts
- 1 onion
- 1 pepper
- 1 courgette
- 2 tbsp cooking oil
- 1 tbsp flaked almonds
- 1 tsp paprika (ground)
- 1 tsp flaxseeds (milled)
- 1/2 tsp rosemary (dried)
- 1/2 tsp thyme (dried)
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Preheat the oven to 200°C. Cut the chicken breasts into smaller stripes or pieces. In a bowl, combine the chicken with paprika, crushed garlic, grated ginger, salt and pepper. Toss until the chicken is evenly coated with the seasoning. Set it aside.
2. Slice the courgette into rounds or half moons, slice the onion into rings, cut the pepper into sticks and cut the broccoli in bite size florets. Place all the vegetables in a baking tray lined with parchment paper. Drizzle 1 tbsp of oil and sprinkle the thyme and rosemary.
3. Roast the vegetables for about 20-25 minutes, stirring halfway through. During this time, cook the chicken. Heat the remaining oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-6 minutes on each side, or until cooked through and golden brown.
4. Serve the chicken with the roasted vegetables. Sprinkle the flaked almonds and flaxseeds.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 413 kcal |
| Fat | 19.7 g |
| of which saturates | 3.3 g |
| Carbohydrates | 25.8 g |
| of which sugars | 10.4 g |
| Fibre | 7.4 g |
| Protein | 40.0 g |