• 2 Serves
  • 20 min prep time
  • 25 min cooking
  • 324 Cal / serve


  • 2 Teaspoons Olive Oil (10g)
  • 1 Tablespoons Fresh Rosemary (3g), chopped
  • 1 Fresh Lemon (99g), zest finely grated, juiced
  • 2 Lean Chicken Thigh Fillets (300g), skin removed & fat trimmed
  • 250g Pumpkin, roughly chopped
  • 1 Zucchini (101g), roughly chopped
  • 1 Red Capsicum (155g), roughly chopped
  • 40g Rocket


    1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
    2. Combine oil, rosemary, lemon zest and juice in a large bowl. Add chicken, pumpkin, zucchini and capsicum. Season with freshly ground black pepper and toss to coat. Spread onto tray.
    3. Roast for 25 minutes or until golden brown and tender.
    4. Divide chicken and vegetables between plates and serve with rocket leaves.

    Mish Tips

    • Serve with lemon wedges to squeeze over, if you like.

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