Greek flavours spring to life in this simple chicken bake. Best of all everything is done in one dish so there is less to washing up afterwards.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons chopped fresh oregano leaves
- 2 teaspoons finely grated lemon rind
- 1/4 cup lemon juice
- 8 (1kg) mixed chicken pieces such as thigh cutlets, drumsticks and wings
- 3 large zucchini, halved lengthways, cut into 3cm pieces
- 2 small red capsicums, chopped
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Combine oil, oregano, lemon rind and 1 tablespoon lemon juice in a large, heavy-based baking dish. Add chicken. Toss to coat. Season with salt. Bake for 20 minutes.
- Step 2Add zucchini and capsicum. Bake for 20 minutes or until chicken is cooked through and vegetables are tender. Add remaining lemon juice to dish. Toss to combine. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1427 kj
Energy
22g
Fat Total
6g
Saturated Fat
2g
Fibre
30g
Protein
137mg
Cholesterol
110.13mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
To serve: Fresh oregano leaves and pasta, or crusty bread to mop up pan juices.
- Author: Jenny Fanshaw
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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