Ingredients
Scale
- 3 chicken breasts
- 4 potatoes
- 4 corn cobetts
- 1/2 capsicum
- 1 zucchini
- 1 carrot
- 1/2 broccoli
- 1/2 cauliflower
- 4 pieces pumpkin
- 1 onion
- 1/2 packet french onion soup
- Olive oil
Instructions
- Preheat oven to 180°C
- Cover potatoes with water in a saucepan, bring to the boil and cook for 10-15 minutes or until potatoes are just soft.
- Slice each chicken breast into 3 pieces, add to large casserole dish.
- Place corn into dish.
- Chop remaining vegetables into chunks, ensuring you have enough for each required serving.
- When potatoes are ready drain potatoes, place back into saucepan and return to heat, shaking pan vigorously to roughen the surface of the potatoes and evaporate any remaining water.
- Add potatoes to casserole dish.
- Drizzle olive oil over chicken and vegetables.
- Season with french onion soup, or you could use salt and pepper if you prefer.
- Cook in the oven with foil on for 30 minutes, then remove foil and cook for a further 10 minutes or until all vegetables are cooked through. OR for a crispy dish, cook dish for 30 minutes with no foil, do not cook any longer or the chicken will dry out.
- Serve.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Serving Size: 5
- Calories: 428
- Sugar: 7
- Sodium: 395
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 43
- Cholesterol: 119
