Chicken and Roasted Vegetables

Dinner

Ingredients

4 chicken fillet

1 carrot

1 medium sweet potatoes

1 parsnip

0.5 red bell pepper

1 potato

100 g cooked beetroot

1 pinch salt

1 pinch black pepper

1.5 tbsp olive oil

0.5 tbsp ginger

0.5 tbsp maple syrup

Directions

1. Preheat the oven to 190°C (fan 170°C/gas mark 5) and line a roasting tray with baking paper.
2. Scrub the carrots (half if they are large), deseed and slice the red bell peppers into chunks, peel and chop the parsnip into chunks, peel and cut the sweet potato and potato into chunks. Drain the canned beetroot, weigh and then cut in half.
3. Place the vegetables in the roasting tray in a single layer and toss with a small amount of olive oil. Season with salt and pepper. Then place in the oven.

Ginger Maple Glaze
4. To make the marinade, mix together the olive oil, crushed ginger and maple syrup. Baste the roast veggies with the ginger glaze two to three times while cooking (turn the veggie halfway through cooking). Remove from the oven after about 45 to 50 minutes, when they are golden brown, crispy and delicious.
5. About 20 mins into cooking the veg, place the chicken breasts in a over proof dish and bake for 20 to 25 mins.

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