Chicken Maryland, Seasonal Roasted Vegetables
Seasonal vegetables matched with a chicken maryland is a great lighter style option for your residents.
Ingredients
Method
-
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
Preparation
-
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.
