There’s nothing better than a one-pan recipe to save on washing up!
Pop everything into the pan and bake in the oven for a delicious, healthy meal that the family will love.
It’s great to enjoy a wide variety of vegetables that are all different colours in order to get a big range of nutrients.
This recipe also works well with some good quality sausages instead of the chicken, or you could use lamb chops as well. 
You can also substitute the veggies for whatever you have on hand. Don’t leave off the lemon though, as it gives the dish a really delicious flavour.
Ingredients:
- 2 large chicken breasts, cut into large chunks
- 1 tbsp olive oil or coconut oil
- 2 garlic cloves, finely chopped
- 1 cup chicken stock
- 1 brown onion, peeled and cut into rings
- 1 zucchini, chopped
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 1 small sweet potato, peeled and chopped
- 3 sprigs of fresh rosemary
- 1 lemon, zested and juiced
- 1 punnet cherry tomatoes
- Salt and pepper to taste
Method:
- Preheat oven to 200°C. Grab a large pan that can go on the stove and into the oven.
- Heat half the oil over medium-high heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until soft.
- Add the stock and cook for 3-4 minutes. Remove from the heat.
- Place the chicken, zucchini, capsicum, potato, and rosemary into the pan. Season to taste with salt and pepper.
- Drizzle over the remaining oil and toss to coat.
- Bake in oven for 20 minutes.
- Remove from the oven and add the cherry tomatoes, lemon juice and lemon zest.
- Bake for a further 20 minutes or until tomatoes soften. Serve.
Serves: 4. Calories per serve: 285.
