Tangy Chicken and Rainbow Veg Bake
This is how I use Ziploc Endurables to prepare a quick and tasty Tangy Chicken and Rainbow Veg Bake to enjoy from freezer, to oven, to table, in a flash! A selection of rainbow veggies, and seasoning in my Ziploc Endurables before placing it in the freezer for a night that I don’t have time to make a meal from scratch
Ready In: 40 mins
200g chicken breast, diced
3 x yellow squash, diced
1/2 red capsicum, diced
1 small zucchini diced
1 small carrot diced
½ medium lemon, zest
1 medium lemon, juiced
1 tbsp dried oregano
1 tsp dried thyme
2 cloves garlic, crushed
Salt & pepper
Step 1. Preheat oven to 200C. Place diced chicken on a lined baking tray, surrounded with diced vegetables
Step 2. In a small bowl combine the seasoning ingredients with a drizzle of olive oil, and pour over chicken and veggies, mixing to ensure thoroughly covered
Step 3. Bake for 25-30 mins or until the chicken is cooked through.
Step 4. Serve on a bed of couscous or rice and garnish with fresh parsley (optional)
Storage: store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months cooked and 3 months uncooked.
See video recipe here.
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