Ingredients:
Serves 4 | 45 minute cook (also makes great leftovers).
Chicken tenderloins
Punnet of olives'
Eggplant
Pumpkin
1 Zucchini
1 Red onion
Parsley
1 Lemon (optional)
1 Jar of Pocas Pantry sauce
Instructions:
Step 1: Preheat the oven to 180 degrees
Prepare the veg, cut into chunks.
Cut the lemon into wedges.
Step 2: layer the baking tray with chicken tenderloins
Layer the veg on top.
Spray with olive oil and season with salt and pepper.
Step 3: cook for 30 minutes
Take out and add the sauce. Cook for another 15 minutes.
Step 4: Chop parsley, sprinkle and serve.
