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Roast Chicken Fillets With Cumin Vegetables

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“This lovely, simple dinner has been taken from a favourite Aussie magazine, Super Food Ideas.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 220 deg C (425 deg F).
  2. Place vegetables, cumin, salt & pepper into a large bowl, spray with oil and toss until well coated.
  3. Place vegetables into a hot baking dish (which has been heated for 3 mins in oven) and roast, turning occasionally, for 25 minutes.
  4. Meanwhile, season chicken with salt & pepper, spray a non-stick pan with oil and heat over high heat, add chicken and cook 2 minutes each side or until golden.
  5. Place chicken in baking dish under the vegetables and cook both for a further 7 to 10 minutes or until chicken is just cooked through.
  6. Remove chicken from oven and cover with foil and set aside for 5 minutes to rest.
  7. Increase oven to 240 deg C (475 deg F), roast vegetables for a further 5 minutes or until golden and tender.
  8. Arrange spinach on serving plates, top with chicken and roasted vegetables (remove toothpicks from onion quarters) and serve with lemon wedges.

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