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Chicken and vegetables with tzatziki
Chicken and vegetables with tzatziki
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cozy up with a comforting and satisfying midweek dinner to beat the chill.
Ingredients:
  • 450g chat (small coliban) potatoes, unpeeled, halved
  • 1 bunch Dutch (baby) carrots, washed, trimmed
  • 3 baby eggplant, thickly diagonally sliced
  • 3 zucchini, thickly diagonally sliced
  • 1 large red onion, cut into wedges
  • 27.30 gm olive oil
  • 21.00 gm fresh lemon juice
  • 2 (about 175g each) single chicken breast fillets, excess fat trimmed
  • 1 200g container tzatziki
Instructions:
  • Preheat your oven to 220°C. Place potatoes, carrots, eggplant, zucchini, and onion in a large baking dish. In a small jug, mix 1 tablespoon of oil with lemon juice, garlic, salt, and pepper. Drizzle the mixture over the vegetables and toss well to coat. Roast in the preheated oven, stirring occasionally, for 30-35 minutes until the veggies are tender and golden.
  • Heat the rest of the oil in a non-stick pan over medium-high heat. Season the chicken with pepper, then cook each side for 4-5 minutes until done. Slice the chicken thinly on a diagonal.
  • Combine the chicken with the vegetables and mix thoroughly. Plate the dish and garnish each serving with a spoonful of tzatziki.

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