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.
|Serving Size: 1 Serving (368g)|
|Recipe Makes: 4|
|Calories from Fat: 18 (16%)|
|Amt Per Serving||% DV|
|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 %|
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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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