Wednesday, 30 October 2013

Baked Chicken and Veggie Delight

Chicken curries can sometimes get boring and we start looking out for some interesting recipes which are healthy as well as tasty, not to mention the ease of cooking. Today's recipe is just that and especially dedicated to people like me who are always pressed for time and ease.

300 gms boneless chicken fillet (you can use with bones as well; this is what I had in hand)
1/4 cup sliced button mushroom
1/4 cup baby carrots, slit lengthwise 
1 medium onion, diced
1/4 cup brocoli florets
1/2 cup bell peppers (you can use all three colors or whatever you have in hand)
1 medium potato cut lengthwise
1/2 tsp ginger grated
1/2 tsp garlic grated
1 tbsp dark soya sauce
1 tsp dried parsley 
1 tsp oregano
1 tsp chilli flakes
Juice of 1 lemon
1 tsp brown sugar
Salt and pepper to taste
1 tsp olive oil
Aluminium foil

In a oven safe dish, place the washed and cut chicken fillet pieces. Add the veggies and all other ingredients and mix it well. Cover with an aluminium foil and keep it in the refrigerator for at least two hours. 
Pre-heat the oven at 200 degree Celsius. Bake the chicken and veggie mix for 35-40 minutes, giving a stir once halfway. Remove the foil and cook for another 10 minutes so that the liquid gets a little dry and the veggies and the chicken get a nice brown crust. Serve with your choice of herbed rice or pasta.

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