Roast Chicken Fillets With Cumin Vegetables Recipe

Name: Roast Chicken Fillets With Cumin Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g baby potatoes, halved; 300 g butternut pumpkin, peeled, cut into 2cm wedges; 1 large onion, peeled and quartered, put toothpick through each quarter to keep together; 1 large carrot, peeled and halved; 2 small parsnips, peeled and quartered; 1 teaspoon ground cumin; olive oil flavored cooking spray; 4 (150 g) chicken breast fillets; 75 g Baby Spinach; lemon wedge, to serve

Servings: persons

1
Preheat oven to 220 deg C (425 deg F).
2
Place vegetables, cumin, salt & pepper into a large bowl, spray with oil and toss until well coated.
3
Place vegetables into a hot baking dish (which has been heated for 3 mins in oven) and roast, turning occasionally, for 25 minutes.
4
Meanwhile, season chicken with salt & pepper, spray a non-stick pan with oil and heat over high heat, add chicken and cook 2 minutes each side or until golden.
5
Place chicken in baking dish under the vegetables and cook both for a further 7 to 10 minutes or until chicken is just cooked through.
6
Remove chicken from oven and cover with foil and set aside for 5 minutes to rest.
7
Increase oven to 240 deg C (475 deg F), roast vegetables for a further 5 minutes or until golden and tender.
8
Arrange spinach on serving plates, top with chicken and roasted vegetables (remove toothpicks from onion quarters) and serve with lemon wedges.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 350 g baby potatoes, halved, 300 g butternut pumpkin, peeled, cut into 2cm wedges, 1 large onion, peeled and quartered, put toothpick through each quarter to keep together, 1 large carrot, peeled and halved, and more.

Yes, Roast Chicken Fillets With Cumin Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken Fillets With Cumin Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions