Roasted vegetables with chicken and butter beans
The roasted veg taste amazing in the vegetable stock. It's super simple to cook as you pretty much chuck everything in the pan and stick it in the oven!
Ingredients
- 2 tbsp rapeseed oil
- 1 medium butternut squash ((900g) deseeded and cut into chunks)
- 2 red onion (peeled and quartered)
- 2 red peppers (deseeded and cut into chunks)
- 1 medium courgette ((150g) cut into large cubes)
- 1 aubergine (cut into large chunks)
- 0.25 tsp pepper (to taste)
- 400 ml vegetable stock
- 400 g can butter beans (drained)
- 16 cherry tomatoes (halved)
- 125 g roast chicken
- 40 g pine nuts
Instructions
- Preheat the oven to 200C (180 fan).
- Throw the prepared vegetables into a large roasting tin. Drizzle the oil over the top and mix it all together.
- Pour in the vegetable stock and season with pepper before roasting for 35-40 minutes. Check it doesn't burn.
- For the last 10 minutes, add the butter beans, chicken, cherry tomatoes and pine nuts.
Notes
Prep Tips:
This is a great dish to make with any left over roasted chicken. If you don't have any, this would work just as well with chicken thighs, drumsticks or breast meat.
Feel free to chop and change the vegetables depending on what you have in the kitchen as well!
You can skip the chicken entirely for a declicious vegan dinner.
You could also add a couple of medium potatoes (roast them) to make this a more substantial dinner.
Health Tips:
We've got veg of many different colours in this dinner, meaning we'll get an amazing range of antioxidants, plant compounds and vitamins and minerals. Eat the rainbow!
Eco Tips:
These are all in season together in September only, but it is possible to get Spanish courgettes into October... If we eat this only when these foods are local we massively reduce the carbon footprint of our foods.
NUTRITION: Amount and (% RDA)
Calories: 437kcal (22%)Carbohydrates: 59g (20%)Protein: 19g (38%)Fat: 17g (26%)Saturated Fat: 2g (13%)Trans Fat: 0gCholesterol: 23mg (8%)Sodium: 784mg (34%)Potassium: 1706mg (49%)Fiber: 15g (63%)Sugar: 17g (19%)Vitamin A: 22443IU (449%)Vitamin B1: 1mg (67%)Vitamin B2: 1mg (59%)Vitamin B3: 7mg (35%)Vitamin B5: 2mg (20%)Vitamin B6: 1mg (50%)Vitamin B12: 1µg (17%)Vitamin C: 143mg (173%)Vitamin E: 7mg (47%)Vitamin K: 23µg (22%)Calcium: 156mg (16%)Copper: 1mg (50%)Folate: 185µg (46%)Iron: 5mg (28%)Manganese: 2mg (100%)Magnesium: 175mg (44%)Phosphorus: 343mg (34%)Selenium: 14µg (20%)Zinc: 3mg (20%)
Tried this recipe?Let us know how it was!