Go Back
–+ servings

Chicken and Vegetable Bake

Laura Hartsuiker
4.75 from 4 votes
Recipe Serves 4 people
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine The Plate Model, Wholefoods

Ingredients
  

  • 4 tbsp vinegar, balsamic
  • 2 tbsp oil, olive
  • 2 tsp honey
  • salt and pepper
  • 720 g chicken, breast cut into 3cm strips
  • 1000 g potato, chat cut in half
  • 4 carrot cut in half lengthways and across
  • 1 broccoli cut into florets
  • 250 g tomato, cherry
  • 2 tbsp parsley, flat leaf, fresh finely chopped

Instructions
 

  • Preheat oven to 200° celsius (fan forced) and line a baking tray with baking paper.
  • Combine vinegar, oil and honey in a blender or food processor (or just shake in a bottle). Season with salt and pepper.
  • Toss 2 tablespoons of marinade with the chicken strips and set aside.
  • Toss 2 tablespoons of marinade with potatoes and carrots and then roast in oven for 20 minutes.
  • Add chicken, broccoli and tomatoes to the tray, drizzle with remaining glaze and cook for another 12 minutes (or until chicken is cooked).
  • Serve sprinkled with parsley.
Tried this recipe?Let us know how it was!