Easy Chicken and Vegetable Bake
450g fresh chicken breast, cut into large chunks
1 medium-sized red onion, sliced
200g parsnips, sliced
200g sweet potato, diced
2 celery sticks, chopped
150g carrots, sliced
2 vine-ripened tomatoes, chopped
3 garlic cloves, left whole and unpeeled
2 tsps butter or olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried parsley
a good pinch of sea salt and ground black pepper
150ml chicken stock (made with one organic stock cube)
juice of 1/2 a lemon
Preheat oven to 175˚C/350˚F.
Place the chicken in a large bowl. Add the chopped vegetables, garlic, butter/oil, dried herbs and spices. Stir well.
Transfer the mixture to a large ovenproof dish and add the stock. Cover and bake for 25-30 or until the chicken is thoroughly cooked and the vegetables are tender.
Squeeze the lemon juice over the dish. Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on
Serve with couscous or steamed rice or enjoy on its own.