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I was too lazy to cook and so I cut up everything, mixed and put it in the oven. Waited for 40 mins or so and my meal is ready…. The vegetables are juicy and sweet. This is so easy and healthy, delicious too.

1 big potato, cut into chunks
1 wedge of pumpkin, cut into chunk
1 yellow onion, cut into wedges
1/2 red, green and yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
5-6 clove of garlic
1 bunch of asparagus and a bunch of broccoli
1 packet of enoki mushroom, ( cut off the bottom1/4 )
2 boneless chicken breast fillets, about 150g/5oz each
4 tbsp olive oil
11/2tbsp of dried basil
1 lemon, (juice only)
2 stalk of bruised lemongrass

Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, pumpkin,onion, peppers, lemongrass,garlic and tomatoes in a roasting tin.Season with herb, salt and coarsely ground black pepper, olive oil and a tbsp of lemon juice.
Put the chicken on top of the vegetables. Season the chicken with herb, salt, pepper, olive oil and lemon juice.Cover the tin with foil and cook for 30 minutes.

Remove the foil from the tin. Add asparagus, broccoli and mushroom.Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
I was too lazy n put all vegetables at one go… If you want to retain the crunchiness of the asparagus and broccoli , put it in at the last 10 mins.
You can put in any vegetables that you like. I like lots of colour in mine….