Roasted Ginger Chicken
Ingredients
- 2/3 cup soy sauce ⓘ
- 1 inch fresh ginger root, peeled and grated ⓘ
- 4 cloves garlic, peeled and crushed ⓘ
- 5 tbsp olive oil ⓘ
- 1 can chickpeas (about 14 oz), drained and rinsed ⓘ
- 1 None large red pepper, deseeded and cut into strips ⓘ
- 2 None zucchinis, cut into 2 inch sticks ⓘ
- 4 None chicken breasts (about 6 oz each) ⓘ
- 8 sprigs fresh flat-leaf parsley, finely chopped ⓘ
Instructions
- To make the marinade, mix the soy sauce, ginger, garlic and 4 tbsp oil in a bowl and season with black pepper. Place the chickpeas, red pepper and zucchini in an ovenproof dish and mix with half the marinade.
- Preheat the oven to 400°F. Heat 1 tbsp oil in a frying pan and fry the chicken, turning, for 4-5 mins, until browned. Brush with some of the remaining marinade and lay on top of the vegetables. Roast in the oven for 15-20 mins, until the chicken juices run clear.
- Mix the parsley and remaining marinade, pour over the chicken and vegetables, then serve.
Nutrition & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).