Halal Baked Chicken And Veggie Medley Recipe

Name: Halal Baked Chicken and Veggie Medley
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: Fusion
Ingredients: 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2; 250 g Organically Grown Green Capsicum; 125 g White Shimeji Mushroom (Anabe); 100 g Sambar Onion Peeled; 100 g Celery Stalk; 400G Chtoura Foods Boiled Chickpeas In Brine; 100 g Zoff Garlic Powder

Fusion cuisine · 550 calories

Halal Baked Chicken and Veggie Medley recipe

About this recipe

A wholesome and easy-to-make baked chicken dish with a medley of vegetables, perfect for a satisfying dinner. This recipe is tailored to meet Halal dietary requirements.

Ingredients

2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
250 g Organically Grown Green Capsicum
125 g White Shimeji Mushroom (Anabe)
100 g Sambar Onion Peeled
100 g Celery Stalk
400G Chtoura Foods Boiled Chickpeas In Brine
100 g Zoff Garlic Powder

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking pan.
2. Arrange the celery stalks evenly at the bottom of the pan to create a base.
3. Place the chicken breasts on top of the celery. Season the chicken with 1 teaspoon of garlic powder.
4. Drain one can of chickpeas and scatter them around the chicken. Drain half the liquid from the second can of chickpeas and add them to the pan as well.
5. Add the chopped green pepper, sliced mushrooms, and diced onion evenly over the chicken and chickpeas.
6. Cover the pan with aluminum foil to retain moisture and bake in the preheated oven for 45 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. Remove the foil and bake for an additional 5-10 minutes if you prefer a slightly crispier texture. Serve hot.