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Grilled Chicken Breast with Roasted Vegetables

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Normal Eating Stage
Cuisine: Bariatric Friendly
Calories: 255
Ingredients Method

Ingredients
  

  • 250g (9oz) chicken breast, butterflied for even cooking
  • 150g (5.5oz) courgette (zucchini), sliced
  • 150g (5.5oz) red pepper, sliced
  • 100g (3.5oz) red onion, sliced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Pinch of salt and pepper

Method
 

  1. Preheat the oven to 200C (400F / gas mark 6).
  2. Toss the courgette, pepper and onion with half the olive oil, oregano, salt and pepper, and spread on a baking tray.
  3. Roast for 20-25 minutes, turning halfway, until tender and lightly caramelised.
  4. Meanwhile, rub the chicken with the remaining oil and season well.
  5. Grill or pan-fry the chicken for 6-7 minutes per side until cooked through with no pink remaining and juices run clear.
  6. Rest the chicken for 3 minutes, slice, and serve with the roasted vegetables.