top of page

Balsamic chicken and roast vegetable traybake

Serves:

2

Cook Time:

45

_edited_edited.png

Notes

​

Ingredients

  • 1 green pepper, roughly chopped

  • 1 red pepper, roughly chopped

  • 1 small red onion, cut into wedges

  • 1 courgette, halved and sliced

  • 1 tbsp. balsamic vinegar

  • Light olive oil

  • 4 chicken thigh fillets

  • Salt & black pepper

  • 1/2 tsp. chilli flakes

  • Small handful flatleaf parsley, finely chopped

Method

  1. Preheat the oven to 180°C fan/200°C/gas mark 6.

  2. Place the vegetables in a roasting tin or oven proof dish. Season well, drizzle with olive oil and the balsamic vinegar and toss to coat. Roast for 45 minutes.

  3. Season the chicken with salt, lots of black pepper and chilli flakes. After the veg has been roasting for 15 minutes, place the chicken on top of the veg and return to the oven for the final 30 minutes.

  4. Serve topped with the fresh parsley.

Nutrition

kcal

278

fat

12.2

sat fat

1.1

carbs

14.8

sugars

7.7

fibre

4.2

protein

27

salt

0.1

bottom of page