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Ingredients
| 30ml Cooking Oil | 90g Butter |
| 1 Lemon | 100g Celery |
| 2 Stalks Fresh Thyme | 100g Parsnips |
| 2 Stalks Rosemary | 100g Pumpkin |
| 4 Pieces Fresh Chicken Breasts (Deskinned) | 150g Carrots |
| 30g Shallots | 200g Cherry Tomatoes |
| 50g Garlic | To Garnish Parsley (Chopped) |
| 50g White Onions | To Taste Fresh Cracked Black Pepper |
| 80g Green Zucchini | To Taste Salt |
| 80g Yellow Zucchini |
1. Methods
1. Peel and cut carrots, celery and parsnip into small pieces.
2. Cut yellow and green zucchini into small cubes and cherry tomatoes into halves.
3. Deseed, peel and cut pumpkin into small cubes.
4. Season chicken breasts well with pepper and salt. Set aside.
5. Blend white onions, garlic and shallots with a handblender.
6. Cook chicken breasts with cooking oil, butter, thyme and rosemary stalks in a nonstick pan. Once they turn slightly brown, flip them over to the other side and baste with fats. Once both sides are brown, remove them from the pan and set aside.
7. In the same pan, fry blended onions, shallots and garlic until they are fragrant.
8. Preheat oven to 200°C using the Top and Bottom Heat mode.
9. Add in parsnips, carrots, celery, pumpkin, yellow zucchini, green zucchini and cherry tomatoes and stir-fry for another 3 minutes.
10. Transfer the fried vegetables into a casserole dish and place chicken pieces on top of them. Wrap the dish with aluminum foil and bake it in the oven for about 16 minutes.
11. Drizzle with lemon juice and garnish with chopped parsley.
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