Chicken Breasts with Roasted Vegetables Recipe | Yummly

Chicken Breasts With Roasted Vegetables

FLORA
13Ingredients
40Minutes
300Calories
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Ingredients

US|METRIC
  • 55 grams Flora Buttery
  • 4 chicken breasts (skinned and boned)
  • 1 red onion (cut into wedges)
  • 2 courgettes (thickly sliced)
  • 1 aubergine (small, sliced)
  • 1 red pepper (seeds removed and cut into strips)
  • 1 green pepper (seeds removed and cut into strips)
  • 1 corn (small cob of, thickly sliced)
  • 55 grams mushrooms (thickly sliced)
  • 2 tablespoons fresh oregano leaves
  • 225 grams baby potatoes (cooked)
  • 55 grams black olives
  • black pepper
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    Directions

    1. Heat 15g (1 tablespoon) Flora in a non-stick frying pan and brown the chicken on both sides.
    2. Melt the remaining Flora, add the vegetables, herbs and olives and toss until coated, seasoning with pepper. Place in a roasting tin with the chicken.
    3. Put into a preheated oven and cook at 180°C, 160°C fan/gas mark 4 for 25–30 minutes, stirring once or twice.
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    NutritionView More

    300Calories
    Sodium12% DV280mg
    Fat9% DV6g
    Protein61% DV31g
    Carbs11% DV34g
    Fiber44% DV11g
    Calories300Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol75mg25%
    Sodium280mg12%
    Potassium1550mg44%
    Protein31g61%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber11g44%
    Sugars10g20%
    Vitamin A30%
    Vitamin C170%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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