Baked Chicken with Zucchini and TomatoesApril 14, 2014
A fresh, healthy and colourful chicken dish guaranteed to ‘hit the spot.’
Ingredients for two people
|2||zuchinnis, cut into little sticks|
|1||red onion, cut into wedges|
|2||tomatoes, roughly chopped|
|1 tin||chickpeas, strained & rinsed|
|2 stems||rosemary, leaves de-stemmed|
|1 tbs||olive oil|
|350 g||chicken thighs, chopped into pieces|
For the chicken
Preheat oven to 180°C. Slice the ends off the zuchinnis and cut in half lengthways, then continue to cut them lengthways into long sticks, and chop them into 3cm sticks.
Scatter the zucchini, onion, tomatoes, chickpeas, and rosemary leaves in an oven tray (or divide the pieces evenly between oven proof plates), add the olive oil and gently toss. Top with the chicken pieces, then add the lemon zest, a good grind of pepper, and a pinch of sea salt. Place in the oven and bake for 20-25 minutes or until the chicken is cooked through.
Remove from the oven and serve. So simple. So good.
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