Chicken Maryland, Seasonal Roasted Vegetables

Seasonal vegetables matched with a chicken maryland is a great lighter style option for your residents.

Baby carrots, peeled and trimmed 500 g
Cauliflower, cut in florets 500 g
Asparagus spears, halved 200 g
Broccolini, chopped 200 g
Cherry Tomatoes 200 g
Oil 20 ml
Chicken marylands 10 x
Spring Vegetable Sauce
Water 400 ml
CONTINENTAL Professional Gluten Free Spring Vegetable Soup Mix 2kg 38 g

CONTINENTAL Professional Gluten Free Spring Vegetable Soup Mix 2kg

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Method
- Drizzle vegetables with oil and roast in oven for 25 minutes at 170 degree Celsius. Keep warm.
- Meanwhile, heat a little extra oil in a large frying pan and brown chicken marylands. Finish cooking in the oven at 170 degree Celsius until cooked through.
- In a saucepan bring water and CONTINENTAL Professional Gluten Free Spring Vegetable Soup Mix to boil, stirring continuously. Simmer for 10 minutes.
- Serve baked vegetables with chicken marylands and spring vegetable sauce.
Serving Suggestion
- Fresh garden salad.
Tip
- Add cheese to the vegetable bake if desired.