Chicken Maryland, Seasonal Roasted Vegetables
Seasonal vegetables matched with a chicken maryland is a great lighter style option for your residents.
Australian
Other European
Ingredients per serve
Chicken Maryland, Seasonal Roasted Vegetables
−
+
€0.0
Method
Baby carrots, peeled and trimmed
/g
500.0 g
0%
Cauliflower, cut in florets
/g
500.0 g
0%
Asparagus spears, halved
/g
200.0 g
0%
Broccolini, chopped
/g
200.0 g
0%
Cherry Tomatoes
/g
200.0 g
0%
Oil
/ml
20.0 ml
0%
Chicken marylands
/x
10.0 x
0%
Spring Vegetable Sauce
/
0.0
0%
Water
/ml
400.0 ml
0%
CONTINENTAL Professional Gluten Free Spring Vegetable Soup Mix 2kg
/g
38.0 g
0%
Quick and Easy To Use
Bain Marie Stable
/
Method
-
Baby carrots, peeled and trimmed 500.0 g
-
Cauliflower, cut in florets 500.0 g
-
Asparagus spears, halved 200.0 g
-
Broccolini, chopped 200.0 g
-
Cherry Tomatoes 200.0 g
-
Oil 20.0 ml
-
Chicken marylands 10.0 x
-
Spring Vegetable Sauce
-
Water 400.0 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.
