roasted chicken pieces cooked with roasted vegetables and a herby tomato sauce
Preheat oven to 220C. Toss the onion, peppers, mushrooms and olive oil together and tip into a large baking dish. Roast for 15 mins until softened and golden brown.
Meanwhile, brown chicken in a little oil until golden.
Blend together the remaining ingredients in a liquidiser, seasoning to taste.
Nestle the chicken in with the roasted vegetables and pour over the sauce. Cover with foil and bake for 15 mins.
Remove foil and cook for a further 5 minutes until the vegetables are tender and the chicken is cooked right through.
Serve with roasted potatoes and carrots.
Alternatively, serve with salad and crusty bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 4 | ||
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Calories: 116 | ||
Calories from Fat: 18 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 79mg | 3 % | |
Potassium 751.3mg | 20 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 17.8g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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