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Ingredients
US|METRIC
4 SERVINGS
- 55 grams Flora Buttery
- 4 chicken breasts (skinned and boned)
- 1 red onion (cut into wedges)
- 2 courgettes (thickly sliced)
- 1 aubergine (small, sliced)
- 1 red pepper (seeds removed and cut into strips)
- 1 green pepper (seeds removed and cut into strips)
- 1 corn (small cob of, thickly sliced)
- 55 grams mushrooms (thickly sliced)
- 2 Tbsp. fresh oregano leaves
- 225 grams baby potatoes (cooked)
- 55 grams black olives
- black pepper
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Directions
- Heat 15g (1 tablespoon) Flora in a non-stick frying pan and brown the chicken on both sides.
- Melt the remaining Flora, add the vegetables, herbs and olives and toss until coated, seasoning with pepper. Place in a roasting tin with the chicken.
- Put into a preheated oven and cook at 180°C, 160°C fan/gas mark 4 for 25–30 minutes, stirring once or twice.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium280mg12% |
| Potassium1550mg44% |
| Protein31g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber11g44% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C170% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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