Chicken Breasts with Roasted Vegetables
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 100 | g | FLORA Buttery Spread 2kg |
| 1.25 | kg | Chicken breast, skinless skinned & boned |
| 375 | g | Red onions cut into wedges |
| 375 | g | Courgette thickly sliced |
| 250 | g | Aubergine sliced |
| 175 | g | Red peppers seeds removed and cut into strips |
| 175 | g | Green peppers seeds removed and cut into strips |
| 3 | pc | Sweet corn |
| 125 | g | Button mushrooms thickly sliced |
| 5 | g | Oregano leaves |
| 500 | g | Potatoes baby, cooked |
| 125 | g | Black olives whole |
Preparation
Advance preparation
Pre set an oven to 180°C, 350°F, Gas 4. Warm the serving plates.
1.Melt 30g Flora Original Spread in a non-stick frying pan and brown the chicken on both sides.
2.Melt the remaining spread, add the vegetables, herbs and olives and toss until coated, seasoning with pepper. Place in a roasting tin with the chicken.
3.Put into a preheated oven and cook at for 25-30 minutes, stirring once or twice until the chicken is thoroughly cooked.
4. Serve centre of plate or as required.
Handy Hint
Whole roasted chicken can be used as an economical alternative to chicken breasts.
Healthy Hint
Remove skin from chicken before serving.
CCPs
Always wash your hands after handling raw chicken.
Typical Nutrient Values per serving
350 Calories, 5.9gsugars, 11.2g fat, of which saturates 2.4g, 1.04g salt (based on sodium).
