Ingredients
4 chicken breasts, skinned (approx 500g)
2 red peppers, cut into quarters and deseeded (approx 350g)
2 large courgettes, sliced lengthways into thick slices (approx 230g)
3 sprigs of thyme plus extra for garnish
2 tbsp cold pressed rapeseed oil
½ lemon
Method
- Preheat the oven to 200°C/Gas Mark 6.
- Cut each chicken breast in half horizontally into 2 thin breasts. Set aside.
- Place the red pepper, courgettes and 3 sprigs of thyme in a roasting tin, drizzle with 1 tbsp rapeseed oil and season well. Cook for 20 minutes, turning after 10 minutes.
- Remove from the oven, add the chicken breasts to the tin, squeeze the lemon juice over the chicken, drizzle with the remaining rapeseed oil and season well.
- Return to the oven and cook for a further 10 minutes until the chicken is cooked through and there is no pink meat.
- To serve, layer the chicken pieces and roasted vegetables in a stack and garnish with thyme.
Top tip:
You can vary the vegetables according to the season but remember to adjust the cooking time accordingly.
Combine vegetables that require equal cooking. Instead of chicken, try using a meaty fish fillets like salmon or cod.
http://www.goodtoknow.co.uk/recipes/270894/Chicken-breasts-roasted-with-peppers-and-courgettes
