Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1 1/2teaspoons dried Italian herbs
- 2 chicken breast fillets
- 1 red capsicum
- 1 red onion
- 1 zucchini, sliced
- 320grams Mix-a-Mato® tomatoes
- 4 slices 35hr sourdough loaf seeded, roughly torn
- 2teaspoons balsamic vinegar
- 60grams baby rocket
- 1tablespoons extra virgin olive oil
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
49.5grams
Fat
8.4grams
Carbs
29.8grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This healthier chicken panzanella traybake makes a speedy family meal. Tender chicken breast fillets and veggies are coated in a garlic and herb marinade for maximum flavour.
Method
Step 1 of 4
Preheat oven to 230°C/ 210°C fan-forced. Line a large baking tray with baking paper.Combine oil, garlic and herbs in a small bowl. Season.
Step 2 of 4
Cut each chicken breast horizontally into 2 thin fillets. Arrange chicken on tray and drizzle with half of the oil mixture. Bake for 10 minutes or until chicken is light golden.
Step 3 of 4
Add onion, capsicum, zucchini, tomatoes and bread to tray. Drizzle with remaining oil mixture. Bake for a further 10 minutes or until vegetables are tender and chicken is cooked through.
Step 4 of 4
Drizzle with vinegar and scatter rocket over the top. Serve.
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