One-Tray Cheesy Tomato Chicken

Highest Rated

with Rainbow Veggies & Parsley

10 min

Difficulty: 1/3

Italian

Tonight’s dinner is designed for all the magic to happen in the oven so you can sit back and relax. You’ll have a colour medley of roasted veggies like courgette, beets and potato, then top it off with juicy chicken breast, topped with tomato sugo and melted Cheddar cheese. Easy, cheesy and delicious!

Allergens

May contain traces of allergens

Wheat

Milk

Gluten

Sulphites

Utensils

Large Non-Stick Pan

Baking Dish

Tags

New

Prepped in 10

Pre-Prepped

Ingredients

Courgette

Red Onion

Beetroot

Chopped potato

1 packet

Chicken breast

320 g

Tomato & Herb Seasoning

1 sachet

Tomato sugo

1 packet

Shredded Cheddar Cheese

1 packet

Parsley

1 packet

Olive oil

1 drizzle

Preparation

• Preheat the oven to 240°C/220°C fan-forced.
• Cut courgette into large chunks.
• Slice onion (see ingredients) into thick wedges.
• Cut beetroot into 1cm chunks.

• Place prepped veggies and chopped potato in a large baking dish.
• Drizzle with olive oil, season with salt and toss to coat. Roast until just
tender, 12-15 minutes.

TIP: If your baking dish is crowded, divide between two dishes.

• Remove baking dish from oven, place chicken breast on top and sprinkle
with tomato & herb seasoning (see ingredients), turning chicken to coat.
Pour tomato sugo (see ingredients) over the chicken and sprinkle over
shredded Cheddar cheese.
• Bake until cheese has melted and chicken is cooked through, a further
16-20 minutes.

TIP: The chicken is cooked through when it's no longer pink inside.