Baked chicken with tomato and squash

Baked chicken with tomato and squash

A simple and delicious dinner for 2!

TOTAL TIME 50 minutes | SERVES 2 

INGREDIENTS

• 1 medium fennel bulb, cut into wedges
• 1 tbsp olive oil
• 1 x 150 g chicken breast fillets
• 125 g truss cherry tomatoes, cut into 2 clusters
• 150 g yellow patty pan squash, halved
• 1 tsp balsamic glaze
• 2 tbsp fresh baby basil leaves
• 2 x 65 g slices sourdough bread, char-grilled

METHOD

PREHEAT oven to 200°C. Line a small, shallow roasting pan with baking paper.

PLACE fennel in pan, drizzle with half the oil. Bake for 30 minutes or until it starts to turn golden.

MEANWHILE, brush chicken with remaining oil, sprinkle with pepper. Cook chicken in small non-stick frying pan over medium-high heat for 1 minute or until browned lightly.

PLACE tomatoes, squash and chicken into roasting pan. Return to oven and bake for a further 10 minutes or until the chicken is cooked.

TO SERVE, drizzle chicken and veggies with glaze then sprinkle with basil, divide between two serving plates. Accompany each with a slice of bread.

Print Recipe

Baked chicken with tomato and squash

Serves: 2

Total Time: 50 minutes

Ingredients

• 1 medium fennel bulb, cut into wedges 
• 1 tbsp olive oil 
• 1 x 150 g chicken breast fillets 
• 125 g truss cherry tomatoes, cut into 2 clusters 
• 150 g yellow patty pan squash, halved 
• 1 tsp balsamic glaze 
• 2 tbsp fresh baby basil leaves 
• 2 x 65 g slices sourdough bread, char-grilled 

Instructions

1

Preheat oven to 200°C. Line a small, shallow roasting pan with baking paper.

2

Place fennel in pan, drizzle with half the oil. Bake for 30 minutes or until it starts to turn golden. 

3

Meanwhile, brush chicken with remaining oil, sprinkle with pepper. Cook chicken in small non-stick frying pan over medium-high heat for 1 minute or until browned lightly. 

4

Place tomatoes, squash and chicken into roasting pan. Return to oven and bake for a further 10 minutes or until the chicken is cooked. 

5

To serve, drizzle chicken and veggies with glaze then sprinkle with basil, divide between two serving plates. Accompany each with a slice of bread. 

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Feature image: Aremedia