Vegetable Bake with Grilled Chicken

Ingredient

Serves 4

1 tablespoon olive oil
400g pumpkin, cubed
2 carrots, cut in chunks
2 potatoes, cubed
1 red onion, cut into wedges
2 ripe tomatoes, quartered
2 slices wholegrain bread
1 clove garlic, crushed
1/4 cup chopped parsley
2 tablespoons toasted pine nuts
40g (2 tablespoons) Flora pro-activ spread
400g skinless chicken breast fillets, grilled or barbecued

Method

Preparation Time 10 minutes
Cooking Time 40 minutes

1. Preheat oven to 220°C. Place all vegetables in a large ovenproof dish, drizzle with olive oil and bake for 30 minutes.

2. Place bread, garlic, parsley, pine nuts and Flora pro-activ into a food processor and pulse until a crumbly mixture is formed.

3. Sprinkle breadcrumb mixture over the vegetables and bake for a further 10 minutes, or until golden brown. Serve with grilled or barbecued chicken.

This recipe is brought to you by Flora. If you are on a calorie or fat controlled diet, please check the nutritional value of each recipe in the recipe PDF.