Roast Chicken Fillets With Cumin Vegetables |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This lovely, simple dinner has been taken from a favourite Aussie magazine, Super Food Ideas. Ingredients:
350 g baby potatoes, halved |
300 g butternut pumpkin, peeled, cut into 2cm wedges |
1 large onion, peeled and quartered, put toothpick through each quarter to keep together |
1 large carrot, peeled and halved |
2 small parsnips, peeled and quartered |
1 teaspoon ground cumin |
olive oil flavored cooking spray |
4 (150 g) chicken breast fillets |
75 g baby spinach |
lemon wedge, to serve |
Directions:
1. Preheat oven to 220 deg C (425 deg F).
2. Place vegetables, cumin, salt & pepper into a large bowl, spray with oil and toss until well coated.
3. Place vegetables into a hot baking dish (which has been heated for 3 mins in oven) and roast, turning occasionally, for 25 minutes.
4. Meanwhile, season chicken with salt & pepper, spray a non-stick pan with oil and heat over high heat, add chicken and cook 2 minutes each side or until golden.
5. Place chicken in baking dish under the vegetables and cook both for a further 7 to 10 minutes or until chicken is just cooked through.
6. Remove chicken from oven and cover with foil and set aside for 5 minutes to rest.
7. Increase oven to 240 deg C (475 deg F), roast vegetables for a further 5 minutes or until golden and tender.
8. Arrange spinach on serving plates, top with chicken and roasted vegetables (remove toothpicks from onion quarters) and serve with lemon wedges.
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