Gluten-Free Chicken And Vegetable Bake Recipe

About this recipe

A hearty and wholesome dinner featuring tender chicken breasts and a medley of baked vegetables, perfect for a gluten-free meal solution.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Harry & Percy British Salad Potatoes
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Tata Salt

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Place 4 chicken breasts in a shallow glass baking dish and season them with salt and pepper.
3. 3. Peel and chop 4 carrots, 1 onion, and 4 potatoes into bite-sized pieces, then add them to the dish around the chicken.
4. 4. Sprinkle 1/4 cup of chicken broth over the chicken and vegetables to keep them moist during baking.
5. 5. Cover the dish tightly with aluminum foil and bake for 45 to 65 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. 6. Remove the foil, let the dish rest for 5 minutes, and serve warm.