Tuesday, 3 April 2012

Baked Chicken and Veggies with Balsamic Vinaigrette

To whoever invented the baking way of cooking, thank you from the deepest portion of my heart.  The easiest and most convenient though not the quickest way to cook is baking.  So during those times that I am lazy to cook but I need to eat something nutritious and not just edible other than oatmeals or instant noodles I just bake my dish.  This time I baked a one plate dish.  I just mixed anything I can get from the refrigerator, put them in a baking rack and bake them. Toss in a sauce to add flavor and viola, I have my dinner.

Try this. 


Ingredients:

Chicken Fillet, thigh area, cut into bite sizes - 250 g.
Cauliflower florets - 100 g.
Carrots, diced- 1 medium.
Potato, diced - 1 medium
Onion, sliced into rings - 1 large
Olive oil - 1 tbsp
Ground black pepper

Balsamic Vinaigrette - (see the recipes here : Basic Balsamic Vinaigrette  and  Balsamic Vinaigrette II)


Cooking Procedure:

1. mix the olive oil, ground black pepper, and the chicken.  Place in a baking rack and bake it in the oven for 30 minutes until its. brown.
2.  Put the veggies on the dish just below the baking rack and mix it with the chicken drippings, bake for another 10 minutes.  Remove the veggies from the oven and remove the excess drippings
3. Continue baking the chicken until they are golden brown and the skins are crispy.
4.  Allow the chicken and the veggies to cool before tossing with the balsamic vinaigrette.

Chill before serving.


 © Fresha-licious (03April2012)

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