Gluten-free herb chicken with roasted vegetables
Rosemary and thyme chicken thighs roasted with zucchini, pepper and carrot.
Ingredients
- Chicken thigh fillet300g
- Zucchini1pcs
- Bell pepper1pcs
- Carrot1pcs
- Olive oil20ml
- Rosemary2g
- Thyme2g
- Salt2g
- Black pepper1g
Steps
- 1
Toss chicken and vegetables with olive oil, rosemary and thyme.
- 2
Arrange on a baking tray.
- 3
Roast at 200°C for 30 minutes until chicken is cooked through.
- 4
Season with salt and pepper before serving.
Nutrition per serving
40gProtein
4gCarbs
27gFat
423Calories
