OVEN ROASTED VEGETABLES AND CHICKEN RECIPES

Name: Mediterranean chicken with roasted vegetables
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 250g baby new potatoes, thinly sliced; 1 large courgette, diagonally sliced; 1 red onion, cut into wedges; 1 yellow pepper, seeded and cut into chunks; 6 firm plum tomatoes, halved; 12 black olives, pitted; 2 skinless boneless chicken breast fillets, about 150g/5oz each; 3 tbsp olive oil; 1 rounded tbsp green pesto

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES RECIPE | BB…

Mediterranean chicken with roasted vegetables recipe | BB… image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories Dinner, Lunch

Total Time 55 minutes

Prep Time 55 minutes

Yield 2

Number Of Ingredients 9

Ingredients

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, FatContent 29 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, FiberContent 7 grams fiber, ProteinContent 42 grams protein, SodiumContent 2.16 milligram of sodium

OVEN-ROASTED PORK CHOPS AND VEGETABLES - BETTYCROCKER.COM

Oven-Roasted Pork Chops and Vegetables - BettyCrocker.com image

Enjoy dinner tonight with these pork chops and vegetables baked using Frozen Whole Green Beans.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons frozen apple juice concentrate
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
4 bone-in center-cut pork chops (1/2 inch thick), trimmed of fat
1 1/2 cups fresh baby carrots
1 medium red onion, cut into 8 wedges
2 cups frozen whole green beans

Steps:

Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine apple juice concentrate, oil, mustard, seasoned salt, marjoram and garlic-pepper blend; mix well.
Brush pork chops with about half of oil mixture; set pork aside. Add carrots and onion to remaining oil mixture; toss to coat. Arrange vegetables in sprayed pan. Bake at 425°F. for 15 minutes.
Remove vegetables from oven. Add green beans; stir gently to combine. Arrange pork chops on vegetable mixture.
Return to oven; bake an additional 30 to 40 minutes or until pork chops are no longer pink in center and vegetables are fork-tender. Serve pork and vegetables with pan drippings.

Nutrition Facts : Calories 240 , CarbohydrateContent 13 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 8 g

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