Summer chicken

Cooking with late summer produce is so beautiful. The colours in this dish are just as stunning as the flavours and there are hardly any dishes, making it the perfect meal for alfresco dining

Ingredients

  • 4 chicken breasts cut into palm sized pieces

  • 100g feta, cubed

  • 1 red onion, quartered

  • 2 carrots, cut into 1cm slices

  • 2 capsicum, cut into chunks

  • 2 courgettes, cut into chunky slices

  • 2 avocados, cut into chunks

  • 4 large garlic cloves peeled and whole

  • 1 lemon

  • 200g cherry tomatoes

  • Fresh parsley finely chopped and basil to garnish

  • 1/2 C black pitted olives

  • Salt and pepper to taste

Directions

Heat the oven to 200C. Arrange the vegetables and chicken breasts evenly in a large roasting dish. Keep the lemon, tomatoes, avocadoes, olives and herbs to the side. Lightly coat with olive oil and season with salt and pepper.

Bake for 20-25mins or until the chicken is almost cooked. Remove from the oven and add the feta, avocadoes, olives and tomatoes. Bake for another 8-10mins.

Garnish with herbs and lemon wedges. Take it outside and serve!

Enjoy!

Yum! Sarah X

DinnerSarah Martelli