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

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

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.

No additional tips available.

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

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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.

Roast Chicken Fillets With Cumin Vegetables

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