Roasted Chicken Tray Bake with Pea, Tomato & Asparagus
Whether you’re hosting a Sunday family dinner, or putting on a lunch that will wow your friends, our Roasted Chicken Tray Bake is sure to impress a crowd. This hearty meal is bursting with fresh and delicious ingredients with tender chicken, peas, tomatoes and asparagus all adding to the flavour of the dish. Better yet, this chicken tray bake recipe is super easy to make and only needs one tray!
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FEATURING Cape Seed Loaf
Ingredients
4 slices Cape Seed Loaf
4 x small chicken breast, 400-600g
1 punnet cherry tomatoes
1 capsicum, cut into strips
1 bunch of asparagus spears
Handful basil, fresh or dried
1 cup salt-reduced vegetable stock
¾ cup frozen or fresh peas
20g Parmesan cheese, to serve
Method
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Step 1
Preheat the oven to 180°C
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Step 2
Heat oil in a pan over medium heat. Sear chicken breast for 2 minutes on each side until browned
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Step 3
In a large ovenproof dish, place seared chicken, tomatoes, asparagus, basil, peas, and vegetable stock
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Step 4
Bake covered in foil for 20 minutes, then remove foil and bake for a further 20 minutes
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Step 5
Serve with extra basil, cracked pepper, parmesan cheese and a toasted slice of Cape Seed Loaf
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Additional Comments
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Once cooked, chicken can be shredded to create a chicken soup-style dish.
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