Name: Herb and vegetable baked chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 15.00 ml fresh chillies 573; 10.00 ml paprika; 10.00 ml cayenne pepper; 45.00 ml lemon juice fresh; 0.00 natural salt substitute to taste; 4.00 chicken breast fillets skinned; 1.00 onion quartered; 2.00 garlic cloves, sliced; 1.00 pepper yellow and red, cubed; 8.00 baby marrow cut into chunks; 12.00 button mushrooms quartered; 500.00 ml stock chicken; 15.00 ml stock powder chicken; 1.00 lemon juice only; 5.00 ml sugar; 15.00 ml fresh parsley sage and rosemary, chopped; 0.00 freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (17)

15.00 ml	fresh chillies — 573
10.00 ml	paprika
10.00 ml	cayenne pepper
45.00 ml	lemon juice — fresh
0.00	natural salt substitute — to taste
4.00	chicken breast fillets — skinned
1.00	onion — quartered
2.00	garlic — cloves, sliced
1.00	pepper — yellow and red, cubed
8.00	baby marrow — cut into chunks
12.00	button mushrooms — quartered
500.00 ml	stock — chicken
15.00 ml	stock powder — chicken
1.00	lemon — juice only
5.00 ml	sugar
15.00 ml	fresh parsley — sage and rosemary, chopped
0.00	freshly ground black pepper

Tap for ingredients

Method:

Preheat oven to 200 &degC.
Mix olive oil, paprika, cayenne pepper and lemon juice and rub onto chicken.
Scatter vegetables on the base of a roasting pan and top with chicken.
Mix stock and seasoning together and pour over vegetables.
Cover with foil, shiny side in, and bake for 20 minutes.
Remove foil and bake for a further 15 to 20 minutes until chicken is done and all vegetables are roasted and soft.
Serve with wild and brown rice or cooked wheat kernels (stampkoring).

NUTRITION PER SERVING
Energy 1 212 kJ, Protein 33 g, Fat 12 g, Carbohydrate 8 g