Lemon Pepper Chicken And Bean Tray Bake Recipe

this zesty chicken thigh tray bake is made with just a handful of ingredients making it perfect for busy school nights br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5583874044001 domain taste height 300 width 500 iframe

The ingredient of Lemon Pepper Chicken And Bean Tray Bake Recipe

• 4 large chicken thigh cutlets skin on
• 1 tablespoon lemon pepper seasoning
• 2 x 400g cans four bean mix drained rinsed
• 400g can cherry tomatoes in tomato juice
• 2 garlic cloves thinly sliced
• 1 bunch asparagus trimmed
• 1 zucchini sliced
• fresh flat leaf parsley sprigs to serve
• lemon wedges to serve

The Instruction of lemon pepper chicken and bean tray bake recipe

• preheat oven to 180c 160c fan forced
• heat a large frying pan over medium high heat add chicken skin side down cook for 3 minutes or until starting to brown turn and cook for a further 3 minutes remove from heat sprinkle chicken with lemon pepper turning to coat transfer to a 6cm deep 20cm x 30cm 12 cup capacity roasting pan roast for 30 minutes
• add beans tomatoes and garlic to pan season with salt and pepper roast for a further 10 minutes or until chicken is just cooked through add asparagus and zucchini roast for a further 5 minutes or until tender sprinkle with parsley serve with lemon wedges

Nutritions of Lemon Pepper Chicken And Bean Tray Bake Recipe

calories: 535 121 calories
calories: 29 7 grams fat
calories: 8 8 grams saturated fat
calories: 27 4 grams carbohydrates
calories: n a
calories: n a
calories: 34 1 grams protein
calories: 123 milligrams cholesterol
calories: 835 milligrams sodium
calories: https schema org
calories: nutritioninformation

Share this post