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Chicken, courgette, walnut & tarragon bake
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300g courgettes, cut into chunky pieces
1 large onion, sliced
1 tbsp olive oil
200g essential Chicken Mini Breast Fillets, halved
20g walnut pieces
5g tarragon, stalks removed
50g essential Greek Style Natural Yogurt
15g freshly grated Parmigiano Reggiano
2 tbsp Aspall Raw Apple Cyder Vinegar With Honey
1. Preheat the oven to 220ºC, gas mark 7. Scatter the courgettes and onion in a roasting tin and drizzle with the oil. Bake for 15 minutes.
2. Add the chicken pieces, walnuts, half the tarragon and seasoning. Mix well and bake for a further 20-25 minutes, turning once, until the chicken is cooked through, the juices run clear and there is no pink meat.
3. Chop the remaining tarragon and mix with the yogurt, Parmigiano Reggiano and plenty of black pepper in a small bowl. Stir the honey vinegar into the roasting tin and spoon onto serving plates. Serve with the yogurt sauce. Delicious with warmed grainy bread or new potatoes, if liked.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in April 2019.