JUST ADD VEG!
BAKED CHICKEN, FENNEL, TOMATO & SQUASH
SERVES 2 PREP + COOK 50 MINS
• 1 fennel bulb, trimmed, cut into wedges
• 1 tbsp olive oil
• 2 x 150g chicken breast fillets
• 125g cherry tomatoes, cut into 2 clusters
• 150g yellow patty pan squash, halved
• 1 tsp balsamic glaze
• 2 tbsp fresh baby basil leaves
• 2 x 65g slices sourdough bread, chargrilled
1 Preheat oven to 200°C. Line a small, shallow roasting pan with baking paper.
2 Place fennel wedges in pan, drizzle with half the oil. Bake 30 mins or until fennel starts to turn golden.
3 Meanwhile, brush chicken with the remaining oil, season with pepper. Cook in a small frying pan over medium-high heat 1 min or until browned lightly.
4 Add tomatoes, squash and chicken to roasting pan. Return to oven, bake a further 10 mins or until chicken is cooked through.
5 Drizzle chicken and vegetables with glaze, top with basil, serve with chargrilled bread.
NUTRITIONAL COUNT PER SERVING
1954kJ (467cal)
Fat 13.8g
Sat fat 2.5g
Carbs 38.7g
Protein 43.1g
Fibre 6.7g
CHILLI CHICKEN WITH PICKLED CABBAGE & CUCUMBER
SERVES 2 PREP + COOK 30 MINS + REFRIGERATION
• 1½ tbsp rice wine vinegar
• 3 tsp water
• 1½ tbsp white• • • • • • •• •
