Lemon Pepper Chicken And Bean Tray Bake Recipe

This zesty chicken thigh tray bake is made with just a handful of ingredients making it perfect for busy school nights.

The ingredient of Lemon Pepper Chicken And Bean Tray Bake Recipe

• 4 large chicken thigh cutlets skin on
• 1 tablespoon lemon pepper seasoning
• 2 x 400g cans four bean mix drained rinsed
• 400g can cherry tomatoes in tomato juice
• 2 garlic cloves thinly sliced
• 1 bunch asparagus trimmed
• 1 zucchini sliced
• fresh flat leaf parsley sprigs to serve
• lemon wedges to serve

The Instruction of lemon pepper chicken and bean tray bake recipe

• preheat oven to 180c 160c fan forced
• heat a large frying pan over medium high heat add chicken skin side down cook for 3 minutes or until starting to brown turn and cook for a further 3 minutes remove from heat sprinkle chicken with lemon pepper turning to coat transfer to a 6cm deep 20cm x 30cm 12 cup capacity roasting pan roast for 30 minutes
• add beans tomatoes and garlic to pan season with salt and pepper roast for a further 10 minutes or until chicken is just cooked through add asparagus and zucchini roast for a further 5 minutes or until tender sprinkle with parsley serve with lemon wedges

Nutritions of Lemon Pepper Chicken And Bean Tray Bake Recipe

calories: 535 121 calories
calories: 29 7 grams fat
calories: 8 8 grams saturated fat
calories: 27 4 grams carbohydrates
calories: n a
calories: n a
calories: 34 1 grams protein
calories: 123 milligrams cholesterol
calories: 835 milligrams sodium
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