Chicken, cauliflower, leek and orange.

One tray recipeLunchDinnerYummy for Kids!Great for entertaining!Fast dinner!Gluten-freeDairy-freeSugar-freeNut-free

5 July

Written By Amanda Cordony

Cook time: 35 mins | Prep time: 15 mins | Serves: 6

Ingredients.

1kg chicken thigh fillets
1 cauliflower, florets cut off, save inner leaves
1 broccoli, florets cut off stem
2 leeks, white part only. Cut into 3cm batons
4 garlic cloves, chopped roughly
1 orange, zest and juice
500ml chicken broth, warmed up
50ml olive oil
salt and pepper
1/2 cup parmesan cheese, grated

Garnish

parsley leaves

Method.

1. Preheat oven to 180°C fan forced (350°F). In a 30cm baking dish add cauliflower, broccoli, leeks, garlic, orange zest and orange juice.

2. Evenly lay chicken thigh fillets on top of the vegetables. Warm your chicken broth in the microwave or in a saucepan. Pour the chicken broth over the top of the chicken and vegetables. Add salt and pepper, olive oil and place into the oven for 30 minutes

3. Carefully take out of the oven and evenly scatter parmesan over the chicken thigh fillets. Place back into the oven for 5 minutes on 200°C.

4. Serve with an extra drizzle of olive oil, parsley, salt and pepper. Serve with a side of cooked brown rice and chilli flakes.