Sunday, 14 August 2011

Marinated chicken with roasted vegetables on tortilla

Marinated chicken with roasted vegetables on tortilla
(Pic was taken a day after the veggies & chicken were done)

I was left with some tortillas after the party on National Day. Now what do I do with them?

To finish up the tortillas, here's what I did:

Marinated bone-less chicken leg, skin-on (Each chicken leg is about 220g. 2 chicken legs would be good for 3 ladies. You can ask for the chicken leg at the shop then request for it to be marinated. Mine was marinated with paprika)
Garlic, chopped
1 zucchini
Some cherry tomatoes
Balsamic vinegar
Olive oil
salt & pepper

1] Pre-heat oven (I did it at 160 degrees). Grease alminium foil.

2] Place chicken thigh on foil and pop tray into oven to roast for about 30 minutes or so, skin-side up.

3] After 30 minutes, the skin loooooks crispy.. Check if it's throughly cooked by piercing holes. If the juice that flows out is clear, it's cooked. Else, pop it into the oven a bit more.

4] In the meantime, slice zucchini and cherry tomatoes (cherry tomatoes into half).

5] Using a large bowl, toss sliced zucchini, cherry tomatoes with garlic, some olive oil, a splash of balsamic vinegar, salt and pepper.

6] Then pop into the oven to roast also.

7] Now, slice the chicken into bite-sized.

8] Assemble on tortilla, some chicken pieces and some roasted vegetables.

9] Voila!

Toss sliced zucchini & cherry tomatoes
with some garlic, olive oil, balsamic vinegar,
salt & pepper. I had some portobello mushrooms
in the fridge so I tossed them in as well.

Roasted chicken thigh

Assemble on tortilla, roasted vegetables with
the chicken. This picture was taken a day after the
meat & veggies were done.

By Ariella =)

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