Simple Eats | Chicken & Roasted Vegetables

At least once a week, I’ll cook a carb-free or reduced carb dinner. But by getting rid of your carbohydrate source, there’s no need to scrimp on flavour or goodness. This dish is tasty and ever so simple. Just by using a single baking tray, there’s minimal washing up, too. This dish serves two, but you can easily adjust the measurements to suit.

Ingredients

·         Two chicken breasts (I used ones marinated in garlic & rosemary, but plain is fine – or you can marinate as you wish)

·         A courgette, diced

·         A red pepper, diced

·         A yellow pepper, diced

·         A red onion, diced

·         4 tbsp balsamic vinegar

Method

·         Preheat the oven to 200C/gas mark 6

·         Place the vegetables on the baking tray and spray with Frylight and drizzle with balsamic vinegar. Cook for 15 minutes

·         Meanwhile, griddle the chicken, until cooked through – finishing in the oven if needed

·         Serve the chicken on top of the vegetable mix and enjoy

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LucyLovesRecipe so I can take a look at your creations.

Love, Lucy xx

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