Mediterranean Roasted Chicken And Veggies Recipes

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MEDITERRANEAN ROASTED CHICKEN AND VEGGIES

Make and share this Mediterranean Roasted Chicken and Veggies recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11



Mediterranean Roasted Chicken and Veggies image

Steps:

  • Preheat oven to 400°F.
  • Mix day of cooking ingredients and pour onto a baking sheet, roast for 20 minutes or until veggies are tender.
  • Meanwhile preheat a grill or grill pan to medium high heat. Cook breasts about 5 minutes each side.
  • Serve with a starch or salad.

Nutrition Facts : Calories 286.4, Fat 17.6, SaturatedFat 3.7, Cholesterol 72.6, Sodium 76, Carbohydrate 6.9, Fiber 3.2, Sugar 3.4, Protein 25

2 lbs chicken breasts, boneless and skinless
2 tablespoons natural grapeseed oil
2 tablespoons mediterranean dry rub seasonings (Wildtree Mediterranean Dry Rub)
1/2 teaspoon pepper
1 red bell pepper (chopped to 1/2 in. chunks)
1 red onion (chopped to 1/2 in. chunks)
1 zucchini (chopped to 1/2 in. chunks)
1 small eggplant (peel the skin, chopped to 1/2 in. chunks)
2 tablespoons natural grapeseed oil
2 tablespoons wildtree mediterranean dry rub seasonings
mediterranean roasted chicken and vegetables

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 9



Mediterranean chicken with roasted vegetables image

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

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