"Trying to eat healthily when you’re short on time is difficult which is why I have come up with this recipe. It only takes 18 minutes to cook in the oven, tastes even nicer the second day for your lunch, and is packed full of colourful vegetables that will make you feel incredibly virtuous. The key to this recipe is not to stint on the herbs. Increase the quantities if you’re serving more than 3 people for a meal or if you want to batch cook for work or school the following day". Caitríona Redmond
Note: Most of the ingredients here are roughly chopped. Don’t worry about fine knife-work, just make sure you have generous chunks for roasting.
Preheat a fan oven to 180 degrees Celsius and line a baking tray with non-stick baking parchment. Spray the parchment a few times with some Low-Cal spray.
Arrange the vegetables in separate sections on the baking tray, leaving space in the centre. Put the mini chicken fillets in the centre of the tray.
Using a blender combine the breadcrumbs, parsley, thyme, and the two additional scallions with the olive oil and season well with salt and pepper. Pulse in a blender/food processor until the breadcrumbs turn green.
Spoon the breadcrumb mixture over the top of the vegetables and chicken on the baking tray.
Bake in the oven for 18 minutes then serve immediately for a speedy dinner.
Alternatively, leave to cool before portioning into boxes for lunch the following day.