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Roast Chicken Breast with Roast Vegetables and Blanched Broccoli

Relish the wonderful mix of colours in this vibrant dish.


  • 180g chicken breast

  • 1 Capsicum – cut in quarters, seeds removed

  • 1 carrot – cut into 2.5cm pieces

  • 1 Onion – cut into quarters

  • 4 Garlic cloves – leave skin on

  • ½ cup broccoli – cut into medium sized pieces

  • Extra virgin olive oil

  • Sea salt

  • Cracked pepper


  • 1.

    Place chicken breast in a baking tray with all vegetables except broccoli.

  • 2.

    Drizzle with olive oil, sea salt and pepper and place in a 170 degree oven.

  • 3.

    Allow to cook for 20 minutes but turn chicken over half way through.

  • 4.

    Place broccoli in a pot of simmering water and cook for 2 minutes then strain.

  • 5.

    Put chicken, roasted vegetables and finally broccoli on your plate and relish the vibrancy of the colours.

  • 6.

    The roasted garlic can easily be squeezed out of its skin and will be very sweet after roasting.

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