Chicken and vegetables with tzatziki

Chicken and vegetables with tzatziki

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As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

The ingredient of Chicken and vegetables with tzatziki

  1. 450g chat (small coliban) potatoes, unpeeled, halved
  2. 1 bunch Dutch (baby) carrots, washed, trimmed
  3. 3 baby eggplant, thickly diagonally sliced
  4. 3 zucchini, thickly diagonally sliced
  5. 1 large red onion, cut into wedges
  6. 1 1/2 tablespoons olive oil
  7. 1 tablespoon fresh lemon juice
  8. 2 garlic cloves, crushed
  9. Salt & ground black pepper, to taste
  10. 2 (about 175g each) single chicken breast fillets, excess fat trimmed
  11. 1 200g container tzatziki

The instruction how to make Chicken and vegetables with tzatziki

  1. Preheat oven to 220u00b0C. Place potatoes, carrots, eggplant, zucchini and onion in a large baking dish. Combine 1 tablespoon of the oil with the lemon juice, garlic, salt and pepper in a small jug. Drizzle over the vegetables and toss to coat. Roast the vegetables in preheated oven, tossing frequently, for 30-35 minutes or until tender and golden.
  2. Meanwhile, heat the remaining oil in a medium non-stick frying pan over medium-high heat. Season both sides of the chicken with pepper. Add the chicken to the pan and cook for 4-5 minutes each side or until cooked through. Thinly diagonally slice the chicken.
  3. Add the chicken to the vegetables and toss well to combine. Divide among serving plates and top with a dollop of tzatziki.

Nutritions of Chicken and vegetables with tzatziki

fatContent: 298.272 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent: 62 milligrams cholesterol

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