Chicken Maryland, Seasonal Roasted Vegetables

Name: Chicken Maryland, Seasonal Roasted Vegetables
Yield: 10
Ingredients: 500.0g Baby carrots, peeled and trimmed; 500.0g Cauliflower, cut in florets; 200.0g Asparagus spears, halved; 200.0g Broccolini, chopped; 200.0g Cherry Tomatoes; 20.0ml Oil; 10.0x Chicken marylands; 0.0 Spring Vegetable Sauce; 400.0ml Water; 38.0g CONTINENTAL Professional Spring Vegetable Soup Mix Gluten Free 2kg

Chicken Maryland, Seasonal Roasted Vegetables – Recipe

Add a touch of nostalgia to the popular chicken dishes with a Maryland cut, accompanied by bright roasted vegetables in a delicious and very quick-to-prepare sauce.

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Method

Baby carrots, peeled and trimmed 500.0 g
Cauliflower, cut in florets 500.0 g
Asparagus spears, halved 200.0 g
Broccolini, chopped 200.0 g
Cherry Tomatoes 200.0 g
Oil 20.0 ml
Chicken marylands 10.0 x
Spring Vegetable Sauce
Water 400.0 ml
CONTINENTAL Professional Spring Vegetable Soup Mix Gluten Free 2kg 38.0 g
CONTINENTAL Professional Spring Vegetable Soup Mix Gluten Free 2kg
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Roasts

Other European

Add a touch of nostalgia to the popular chicken dishes with a Maryland cut, accompanied by bright roasted vegetables in a delicious and very quick-to-prepare sauce.

...

Preparation

Method
- Drizzle vegetables with oil and roast in oven for 25 minutes at 170 degree Celsius. Keep warm.
- Meanwhile, heat a little extra oil in a large frying pan and brown chicken marylands. Finish cooking in the oven at 170 degree Celsius until cooked through.
- In a saucepan bring water and CONTINENTAL Professional Gluten Free Spring Vegetable Soup Mix to boil, stirring continuously. Simmer for 10 minutes.
- Serve baked vegetables with chicken marylands and spring vegetable sauce.
Serving Suggestion
- Fresh garden salad.
Tip
Add cheese to the vegetable bake if desired.