| | Lemon pepper chicken and bean tray bake
Lemon pepper chicken and bean tray bake
Lemon pepper chicken and bean tray bake 4.3-5 9
  • Calories: 2239 kj
  • Fat: 29.7g
  • Carbohydrates: 27.4g

How to Make:

  1. Preheat oven to 180C/160C fan-forced.
  2. Heat a large frying pan over medium-high heat. Add chicken, skin-side down. Cook for 3 minutes or until starting to brown. Turn and cook for a further 3 minutes. Remove from heat. Sprinkle chicken with lemon pepper, turning to coat. Transfer to a 6cm-deep, 20cm x 30cm (12-cup-capacity) roasting pan. Roast for 30 minutes.
  3. Add beans, tomatoes and garlic to pan. Season with salt and pepper. Roast for a further 10 minutes or until chicken is just cooked through. Add asparagus and zucchini. Roast for a further 5 minutes or until tender. Sprinkle with parsley. Serve with lemon wedges.
Time for preparing:
55 min.
Servings:
4

Ingredients:

  • 4 large chicken thigh cutlets, skin on
  • 1 tablespoon lemon pepper seasoning
  • 2 x 400g cans four bean mix, drained, rinsed
  • 400g can cherry tomatoes in tomato juice
  • 2 garlic cloves, thinly sliced
  • 1 bunch asparagus, trimmed
  • 1 zucchini, sliced
  • Fresh flat-leaf parsley sprigs, to serve
  • Lemon wedges, to serve
Comment
 [group=5]
Registration