with Rainbow Veggies & Parsley
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
Utensils
Tags
Courgette
1
Red Onion
1
Beetroot
1
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
Diced bacon
100 g
Olive oil
1 drizzle
- Preheat the oven to 240°C/220°C fan-forced.
- Cut courgette into large chunks.
- Slice onion 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, turning chicken to coat. Pour tomato sugo over the chicken and sprinkle over shredded Cheddar cheese and diced bacon.
- Bake until cheese has melted and chicken is cooked through, a further 16-20 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
- Divide cheesy tomato chicken and bacon traybake between plates. Tear over parsley to serve. Enjoy!
615
kcal
Calories
2570
kJ
Energy (kJ)
27.6
g
Fat
10.6
g
of which saturates
62.9
g
Carbohydrate
19.1
g
of which sugars
10.8
g
Dietary Fibre
59.1
g
Protein
0
mg
Cholesterol
1940
mg
Sodium
