Warm Chicken & Roast Vege Bowl
This bowl is a warm lunch built around a tray of roast vegetables. Roast the capsicum, zucchini and onion until they catch some colour, cook the chicken alongside, and slice it over the top. It's good warm but holds up cold the next day too.
Ingredients
Makes 4 servings
- 640g Chicken thighs
- 320g Capsicum
- 320g Zucchini
- 160g Red onion
- 48ml Olive oil
- 8g Dried oregano
- 40ml Lemon juice
Method
- Chop vegetables into large chunks and toss with half the oil and oregano. Roast at 200°C for 20-25 minutes until golden.
- Season chicken with salt, pepper and remaining oregano. Cook in oil in a pan over medium-high heat 6-7 minutes per side until cooked through. Slice.
- Serve chicken over roast vegetables, drizzle with lemon juice and season to taste.
Nutrition
Per serving: 439 kcal · 32.2g protein · 13.1g carbs · 29.1g fat