STEP 2 Rosemary chicken roasting pan

Name: STEP 2 Rosemary chicken roasting pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, British
Ingredients: 2 x 150g skinned boneless chicken breasts; 4 spring onions, trimmed and halved; 100g pumpkin, peeled, deseeded and cubed; 2 courgettes, sliced; 6 cherry tomatoes, halved; a few sprigs of rosemary; 4 unpeeled garlic cloves; spray oil; salt and freshly ground black pepper; balsamic vinegar for drizzling

5 steps

Prep:15minCook:30min

The beauty of this supper is that everything is cooked in the same pan for extra flavour and minimal fuss and washing up! If you can’t get hold of any pumpkin, use cauliflower florets, fennel or mushrooms instead.

Updated at: Thu, 17 Aug 2023 13:46:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories291.7 kcal (15%)

Total Fat8.2 g (12%)

Carbs17 g (7%)

Sugars8.8 g (10%)

Protein37.9 g (76%)

Sodium483.4 mg (24%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 x 150gboneless chicken breasts

skinned

4spring onions

trimmed and halved

100gpumpkin

peeled, deseeded and cubed

freshly ground black pepper

balsamic vinegar

for drizzling

Instructions

Step 1

Preheat the oven to 200°C, gas mark 6.

Step 2

Make 2–3 slashes in the top of each chicken breast with a sharp knife. Place in a roasting pan with the spring onions, pumpkin, courgettes and tomatoes. Tuck the rosemary and garlic into the gaps between the vegetables and spray lightly with oil. Season with salt and pepper.

Step 3

Roast in the oven for 30 minutes, or until the chicken is cooked right through and golden brown and the vegetables are tender.

Step 4

Squeeze the garlic cloves out of their skins and stir into the vegetables. Serve garnished with fresh rosemary and drizzled with balsamic vinegar.

Step 5

Variation: You can use 2 peeled shallots instead of the spring onions.

View on one2onediet.com

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