Italian Chicken and Potato

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs zucchini
• 1pcs tomato
• 2clov garlic
• 10g Italian seasoning
• 300g chicken tenderloins
• 50g feta
• 23ml olive oil
• 3ml balsamic or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into 3cm chunks. Coarsely chop the zucchini. Cut the tomato into wedges. Crush or finely chop 2 garlic cloves.
2. Step 2 — Bake veggies
   Put the potato and 2 tsp olive oil in a bowl, season with salt and pepper and toss to coat. Put on the lined tray and bake for 5 mins. Put the zucchini and 1 tsp olive oil in the same bowl and toss to coat (see Make it yours). Add the zucchini to the tray with the potato and bake for a further 10 mins. Reserve the bowl.
3. Step 3 — Marinate chicken
   Meanwhile, combine the garlic, Italian seasoning and 2 tsp olive oil in the reserved bowl. Add the chicken and toss to coat. Put 1 tsp olive oil and ½ tsp balsamic vinegar in a separate bowl. Add the tomato and toss to coat.
4. Step 4 — Finish tray bake
   Add the chicken and tomato to the tray with the veggies and bake for a further 10-12 mins until the chicken is cooked through and the veggies are tender.
5. Step 5 — Serve up
   Crumble the feta over the tray bake. Divide among plates and enjoy!
6. Step 6 — Make it yours
   Empty out the crisper drawer and boost your veggies by adding whatever you have on hand, from broccoli to capsicum or carrot.

Allergens

Sulfit, Milch