Skinny Roast Chicken Dinner
with Broccolini
This low-carb roast is super easy to make!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
50 min
This low-carb roast is super easy to make!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep and roast
Preheat the oven to 225°C. Peel butternut squash, parsnip, carrot and onion. Cut them to cubes. Place the vegetables and the chicken drumsticks on a large oven tray or roasting dish. Season generously with salt, pepper and oregano. Drizzle with oil. Roast in the oven for 30 minutes.
2 Boil broccoli
Meanwhile, rinse broccolini and trim the ends. Bring a pot of water to a boil and cook broccolini for 3 minutes.
3 Add broccoli and roast
Once the vegetables and the chicken have roasted for 30 minutes, remove the tray from the oven and add the broccolini. Continue roasting for about 15 minutes. Serve.
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