Med Chicken With RoastedVegetables

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A Poultry Dish which serves 4

Submitted by Megan

About This Dish

Light and Healthy this dish is perfect of a Sunday afternoon lunch or mid-week supper. Being so low in fat its also a keeper when you on that dreaded diet!So you can decide on your own quantities -as i always do- i left the amount up to you!

What You'll Need

baby (new) potatoes , thinly sliced
courgette, cut into wedges
diagonally sliced red onion
Some Red, Green and Yello Peppers
Plu tomatos halved
Olives
Any other veggies lying around: from butternut *cubed) to sweet corn
Chicken Breasts

How To Make It

Preheat the oven to 200C/ Gas 6/fan oven 180C.

Spread all your veggies in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper and a good drizzle of olive oil (and green pesto too if you have).

Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken pieces on top of the vegetables.

Add some fresh herbs - like sprigs of Rosmery, but some good-old Robertson's dried mixed herbs is fine!

Cover the tin with foil and cook for 30 minutes, when done, take the foil off and put the tin back in the oven to crisp up for 10 minutes or so and the chicken is cooked.

Voila! yummy healthy supper