Orange, rosemary and chilli chicken tray bake
1
Points®
Total time: 1 hr 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
No added sugar orange juice
2 tbs
Orange rind
2 tsp, finely grated
Fresh rosemary
1 tbs, chopped
Dried chilli flakes
½ tsp
Olive oil
2 tsp
Skinless chicken breast
720 g, (4 x 180g fillets)
Baby carrot
8 individual, (1 bunch)
Brussels sprouts
200 g, halved
Asparagus
2 bunch(es)
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine juice, rind, rosemary, chilli and oil in a large snap-lock bag. Season with salt and pepper. Add chicken, seal bag and shake to evenly coat. Place in fridge for 1 hour.
2
Preheat oven to 200ºC. Line a baking tray with baking paper. Place carrot on prepared tray and lightly spray with oil. Bake for 10 minutes. Add sprouts and chicken and lightly spray with oil. Bake for 10-15 minutes. Add asparagus and bake for 5-8 minutes or until chicken is cooked through and vegetables are golden and tender. Serve.
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